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30 minutes
Prep: 20 minutes
Cook: 10 minutes
192 calories per serving view nutrition facts
4 servings
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| 1 1/2 | cup | orzo | rice shaped pasta, uncooked |
| 1 | x | salt | |
| 1/3 | cup | carrots | finely chopped |
| 1 | each | tomato | plum, seeded, finely chopped |
| 1/3 | cup | sweet bell pepper | green, finely chopped |
| 1/3 | cup | celery | chopped |
| 1/3 | cup | onion | red, finely chopped |
| 1/3 | cup | parsley leaves | fresh, minced |
| 1 | x | black pepper | freshly ground |
| 1 | each | belgian endive | up to 2 heads, leaves separated |
| 1 | each | radicchio | up to 2 heads, leaves separated |
| 3 | tablespoons | vinegar | white wine |
| 1 | teaspoon | prepared mustard | dijon |
| 6 | tablespoons | vegetable oil | olive |
Bring a large saucepan of water to boil over high heat. Add orzo and 1 tb salt and boil for about 8 minutes,or until pasta is tender but still slightly firm. Turn orzo into a sieve, rinse under cold water to stop cooking, and drain well.
Dressing: In a small bowl, combine vinegar and mustard, then whisk in oil.
Bring small saucepan of water to boil over high heat, add carrots, and blanch for 2 minutes. Drain in a colander.
In a large bowl, combine orzo, carrots, tomato, green pepper, celery, onion and parsley. Add dressing, season with salt and pepper, and toss to combine well. Serve with endive and radicchio.
| % Daily Value* | |
| Total Fat 20.0g | 30% |
| Saturated Fat 3.0g | 13% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 34mg | 1% |
| Total Carbohydrate 4.0g | 1% |
| Dietary Fiber 1.0g | 5% |
| Sugars 2.0g | |
| Protein 1.0g | 2% |
| Vitamin A | 50% | Vitamin C | 21% | |
| Calcium | 2% | Iron | 3% |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
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