Ornish/Orzo with Lemon and Herbs

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Orzo With Lemon and Herbs

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<RcpE name= " Orzo With Lemon and Herbs " author= " Eat More, Weigh Less by Dean

Ornish " >

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* Exported from MasterCook *

 

Orzo With Lemon and Herbs

 

Recipe By :Eat More, Weigh Less by Dean Ornish

Serving Size : 4 Preparation Time :0:00

Categories :

 

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

2 quarts vegetable stock

2 cups medium orzo

3/4 cup chopped fresh herbs -- (parsley, basil, or

1/4 cup fresh lemon juice

freshly ground black pepper

salt

 

In a large saucepan, bring the vegetable stock to a boil. Add the orzo and cook

for 10 to 15 minutes, or until just tender. Drain well and toss with herbs and

lemon juice. Season to taste with pepper and salt. Serve hot, at room

temperature, or chilled.

 

NOTE: You can prepare this up to 6 hours in advance. Serve at room temperature

or reheat in a 350-degree oven for 15 to 20 minutes.

 

Serving size = 1 cup 237 calories 1.2 grams fat 0 milligrams cholesterol 91

milligrams sodium without added salt

 

Source:

" Martha Rose Shulman "

Copyright:

" 1993 by Dean Ornish "

 

- - - - - - - - - - - - - - - - - - -

 

Per serving: 329 Calories (kcal); 8g Total Fat; (20% calories from fat); 12g

Protein; 54g Carbohydrate; 5mg Cholesterol; 3252mg Sodium

Food Exchanges: 3 1/2 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 2 Fat; 0

Other Carbohydrates

 

NOTES : Orzo is a rice-shaped pasta, as popular in Greece, where it is called

kritharski or orza, as it is in Italy, where it is called manestra or riso. Part

of its appeal for a cook is that it is very difficult to over

cook. This is a lightened but wonderful version of a traditional Greek dish to

serve as a side dish or a main course.

 

Formatted using MC Tagit by KES 8/3/00.

Nutr. Assoc. : 0 0 0 0 0 0

 

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<Serv qty= " 4 " />

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<IngR name= " vegetable stock " unit= " quarts " qty= " 2 " ></IngR>

<IngR name= " medium orzo " unit= " cups " qty= " 2 " ></IngR>

<IngR name= " chopped fresh herbs " unit= " cup " qty= " 3/4 " >

<IPrp>

(parsley, basil, or tarragon)

</IPrp>

</IngR>

<IngR name= " fresh lemon juice " unit= " cup " qty= " 1/4 " ></IngR>

<IngR name= " freshly ground black pepper " ></IngR>

<IngR name= " salt " ></IngR>

<DirS>

<DirT>

In a large saucepan, bring the vegetable stock to a boil. Add the orzo and cook

for 10 to 15 minutes, or until just tender. Drain

well and toss with herbs and lemon juice. Season to taste with pepper and salt.

Serve hot, at room temperature, or chilled.

</DirT>

<DirT>

NOTE: You can prepare this up to 6 hours in advance. Serve at room temperature

or reheat in a 350-degree oven for 15 to 20 minutes.

</DirT>

<DirT>

Serving size = 1 cup 237 calories 1.2 grams fat 0 & #009;milligrams cholesterol 91

milligrams sodium without added salt

</DirT>

</DirS>

<Srce>

Martha Rose Shulman

</Srce>

<CpyR>

1993 by Dean Ornish

</CpyR>

<Note>

Orzo is a rice-shaped pasta, as popular in Greece, where it is called kritharski

or orza, as it is in Italy, where it is called

manestra or riso. Part of its appeal for a cook is that it is very difficult to

overcook. This is a lightened but wonderful version

of a traditional Greek dish to serve as a side dish or a main course.

& #013; & #010; & #013; & #010;Formatted using MC Tagit by KES

8/3/00.

</Note>

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