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Mediterranean Orzo

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  Sun-dried tomatoes 2 Tablespoon, packed without oil
  Hot water 2 Tablespoon
  Olive oil cooking spray 2 Tablespoon
  Chopped red bell pepper 1⁄4 Cup (4 tbs)
  Chopped green onions 2 Tablespoon
  Chopped fresh parsley 2 Tablespoon
  Chopped kalamata olives 2 Tablespoon
  Water 2 Tablespoon
  Red wine vinegar 1 Tablespoon
  Salt 1⁄2 Teaspoon
  Pepper 1⁄4 Teaspoon
  Hot cooked orzo 1 Cup (16 tbs), cooked without salt or fat (About 1/2 Cup Uncooked Rice-Shaped Pasta)

1. Combine tomatoes and hot water in a small bowl; cover and let stand 15 minutes. Drain well. Chop tomatoes, and set aside.
2. Coat a small nonstick skillet with cooking spray; place over medium-high heat until hot. Add bell pepper and green onions; saute 2 minutes or until crisp-tender. Add chopped tomatoes, parsley, and next 5 ingredients; saute 1 minute or until thoroughly heated. Remove from heat. Add orzo; toss well.

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Mediterranean Orzo Recipe