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grilled veggies with orzo

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* Exported from MasterCook *

 

Tavola Toscana's Orzo all Ortolana

 

Recipe By :Daniel Butler, chef, Tavola Toscana, Wilmington, DE

Serving Size : 6 Preparation Time :0:00

Categories : Chefs Salads and Dressings

 

Amount Measure Ingredient -- Preparation Method

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

1 pound grilled vegetables -- see directions

3/4 cup extra virgin olive oil -- divided use

1/4 cup red wine vinegar

6 leaves fresh basil

Salt and white pepper -- to taste

1 pound orzo -- cooked

Or rice or barley

6 ounces goat cheese

1 ounce sun-dried tomatoes -- minced

 

Choose vegetables such as bell peppers, eggplant, onions, mushrooms or zucchini

and cut pieces or slices big enough not to fall through the grill. Brush lightly

with oil. Grill 10 minutes or until soft. Dice.

 

Meanwhile, mix remaining oil with vinegar, basil, salt and pepper. In a large

bowl, combine orzo, crumbled goat cheese and tomatoes. Add diced vegetables.

Toss with dressing. Chill and serve. Makes four to six servings.

 

Nutritional data per serving: Calories, 468; protein, 9 grams; carbohydrates, 30

grams; fat, 36 grams; cholesterol, 22 milligrams; sodium, 251 milligrams.

 

Description:

" Summer salad of grilled vegetables served on orzo, or rice, or barley "

Source:

" Marilynn Marter, Philly Inquirer: Grains:

http://cooking.philly.com/recipes/0037wholegrain4.asp "

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

 

Per Serving (excluding unknown items): 689 Calories; 39g Fat (50.3% calories

from fat); 20g Protein; 66g Carbohydrate; 5g Dietary Fiber; 30mg Cholesterol;

372mg Sodium. Exchanges: 4 Grain(Starch); 1 Lean Meat; 1 Vegetable; 7 Fat; 0

Other Carbohydrates.

 

NOTES : Owner-chef Daniel Butler at Wilmington's Tavola Toscana uses orzo, a

Greek pasta, as a refined-grain alternative to the rice or barley it resembles.

 

Nutr. Assoc. : 911 0 0 2153 0 0 0 0 0

 

 

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