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1 c Orzo, uncooked 2 tb Chopped sun dried tomatoes, Soaked in boiling water for Ten minutes 1/2 c Chopped sweet red pepper 1/4 c Chopped green onions 1 (4-ounce) can sliced ripe Olives, drained 3 tb Chopped fresh parsley 1 ts Olive oil 1/4 c Red wine vinegar 1/2 ts Dry mustard Cook the orzo

Orzo Salad 1 cup orzo 4 oz. feta cheese, diced 1/4 cup chopped parsley 1/4 cup chopped fresh basil 1 T. chopped fresh dill 1 large tomato, seeded and coarsely chopped 1/3 cup olive oil 1/4 cup lemon juice Grated zest of one lemon 1/2 t. salt 1/4 t. pepper Cook orzo according to package directions.

Combine cooked orzo, tomatoes, onion, olives, cilantro in a large bowl. In a small mixing bowl, whisk together the olive oil, lime juice and cumin until completely blended. Pour the dressing over the orzo mixture and mix well to coat completely. Add salt and pepper to taste. Put in refrigerator at

Discuss the taste, how difficult it was to make, any adaptations you made or menu suggestions. If you did not like it, please explain why or provide constructive criticism.

Cook orzo and cool. Cook peas and carrots. Steam chopped broccoli (stems and top) until crisp. Chop scallions, including tops. Mix all ingredients, except mushrooms. Lightly saute sliced mushrooms in peanut oil with crushed garlic. Mix in with the rest of the salad. Variations: Rice or oriental

Instructions Bring pot of water to boil. Add orzo. Cook until tender (about 5 minutes). While cooking, in a large bowl, combine the yellow squash, celery, bell pepper and parsley. Set aside. In a small bowl, beat together the olive oil, vinegar, garlic, oregano, salt and pepper. Add to squash
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Orzo Salad Recipe