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2 hours
Prep: 2 hours
Cook: 10 minutes
66 calories per serving view nutrition facts
1 serving
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| 1 | cup | orzo | uncooked |
| 2 | tablespoons | sundried tomatoes | chopped, soaked in boiling water for ten minutes |
| 1/2 | cup | sweet red bell pepper | chopped |
| 1/4 | cup | scallions, spring or green onions | chopped |
| 4 | ounces | olives | sliced |
| 3 | tablespoons | parsley leaves | fresh, chopped |
| 1 | teaspoon | olive oil | |
| 1/4 | cup | red wine vinegar | |
| 1/2 | teaspoon | dry mustard |
Cook the orzo according to the package directions, omitting any salt and fat; drain.
Combine the orzo, tomato, red pepper and the onions, olives and parsley in a bowl; toss gently.
Combine the olive oil, vinegar and mustard; stir well with a wire whisk.
Pour over the orzo mixture; toss gently.
Cover and chill for at least two hours.
| % Daily Value* | |
| Total Fat 6.0g | 9% |
| Saturated Fat 1.0g | 4% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 475mg | 20% |
| Total Carbohydrate 4.0g | 1% |
| Dietary Fiber 2.0g | 7% |
| Sugars 2.0g | |
| Protein 1.0g | 2% |
| Vitamin A | 19% | Vitamin C | 48% | |
| Calcium | 3% | Iron | 4% |
* 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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This is a really great recipe despite the deceptively simple ingrediant list.A wonderful vegetarian dish or cold snack.I mashed the chickpeas to make the filling easier to stuff.I also used brown rice.Really delicious!
A tender and delicious bread that tastes wonderful with a tasty pasta dish.
