orzo salad with stir fried vegs

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Orzo Salad with Stir Fried Vegetables

 

Recipe By :Karen Lee and Diane Porter

Serving Size : 6 Preparation Time :0:30

Categories : Karen_Lee

 

Amount Measure Ingredient -- Preparation Method

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

2 tablespoons olive oil

1 cup chopped red bell pepper

1 cup chopped red onion

1 cup chopped celery

1/2 cup chopped unpeeled carrots

1 cup cooked corn kernels

2 tablespoons chopped fresh thyme

1/2 cup chopped fresh parsley

2 teaspoons salt

1/2 teaspoon freshly ground black pepper

1 1/2 cups orzo

or substitute rice

 

Heat the oil in a wok or iron skillet until smoking. Add the red pepper, onion,

celery, and carrots. Sauté for 2 minutes. Add the corn and stir-fry for 1 minute

more. Add the thyme, parsley, 1 teaspoon of the salt, and pepper. Remove from

the heat. Bring a medium pot of water to a rolling boil. Add the remaining

teaspoon of salt and the orzo. Cover until the water returns to boiling. Cook

the orzo for 7 to 9 minutes, or until tender but firm. Drain. Add the orzo to

the stir-fried vegetables. Toss well. Serve at room temperature.

 

TIP - This salad can be made several hours ahead. Can be kept for 1 day in the

refrigerator. Return to room temperature before serving.

 

VARIATION - To make Rice Salad with Stir-Fried Vegetables, substitute 3 cups of

cooked basmati rice for the orzo.

 

SERVES 6 TO 8 AS A FIRST COURSE 12 OR MORE AS PART OF A BUFFET

 

Source:

" Occasional Vegetarian (1995) "

Start to Finish Time:

" 0:10 "

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

 

Per Serving (excluding unknown items): 247 Calories; 6g Fat (19.8% calories from

fat); 7g Protein; 43g Carbohydrate; 4g Dietary Fiber; 0mg Cholesterol; 740mg

Sodium. Exchanges: 2 1/2 Grain(Starch); 1 Vegetable; 1 Fat.

 

NOTES : This salad, made with orzo (pasta in the shape of rice) and stirfried

vegetables, is a colorful addition to a buffet or barbecue. You can add or

substitute vegetables such as snow peas, sweet peas, fennel, asparagus, green

beans, and mushrooms for an endless variety of tastes.

 

Nutr. Assoc. : 0 0 0 0 920022 0 0 0 0 0 0 0

 

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