Orzo Mediterranean Style

Warm or cold, this quick orzo dish blends fresh flavors and beautiful colors. Double the recipe for a crowd. Serve as either a main or side dish.

Preparation facts

Servings: 6

Yield: 8 cups (1.9L)

Ingredients

2 cups (230g) orzo pasta, uncooked (rice-shaped pasta)

1 cup yellow bell pepper, chopped, (1 pepper)

2 tomatoes, fresh, chopped

1/2 cup (100g) red onion, chopped

3 oz (85g) feta cheese*, crumbled (3/4 cup)

1/4 cup (10g) fresh parsley, chopped

1/4 cup (35g) black olives, chopped

1/4 cup (60mL) red wine vinegar

2 Tbs (30mL) olive oil

1/2 tsp (2g) black pepper, freshly ground

Directions

In a large pot, heat water to a boil. Cook pasta in rapidly boiling water until done. Drain and set aside.

Combine orzo and remaining ingredients in a large bowl. Toss well and serve at room temperature or chilled.

* Allergy notes: The egg protein lysozyme is an unlabeled additive in some cheeses. People allergic to eggs should eliminate any cheese in this recipe.

Nutrition facts

Serving Size 1 serving

Calories 311

Calories from Fat 81 (26%)

% Daily Value*

14%Total Fat 9g

15%Saturated Fat 3g

Polyunsaturated Fat 0.6g

Monounsaturated Fat 4g

4%Cholesterol 13mg

9%Sodium 215mg

7%Potassium 243mg

16%Total Carbohydrate 47g

10%Dietary Fiber 2.4g

Sugars 1g

Sugar Alcohols 0g

20%Protein 10g

* Percent Daily Values are based on a 2,000 calorie diet.

Nutrition facts are calculated by a food expert using nutritional values provided by the USDA for common products used as recipe ingredients. Actual nutritional values may differ depending on the amounts or products used and can be affected by cooking methods.

2006-09-07

Naturalpath