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| 1 Tasse | Orzo, uncooked |
| 2 Esslöffel | tomatoes sun-dried, chopped |
| | Soaked in boiling water for |
| | Ten minutes |
| 1/2 Tasse | sweet red pepper chopped |
| 1/4 Tasse | green onions chopped |
| 1 | (4-ounce) can sliced ripe |
| | Olives drained |
| 3 Esslöffel | parsley fresh, chopped |
| 1 Teelöffel | olive oil |
| 1/4 Tasse | red wine vinegar |
| 1/2 Teelöffel | mustard dry |
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Cook the orzo according to the package directions, omitting any salt and fat; drain. Combine the orzo, tomato, red pepper and the next three ingredients 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.
original recipe, which included a jar of sun dried tomatoes in olive oil. Per serving: Calories, 116; Protein, 3 grams; Carbs., 19 grams; Sodium, 78 mg. Fat, 3 grams (23% of calories).
<jereese@silver.ucs.indiana.edu> to the Fatfree Dig. Vol.12 Iss. 14 Nov.
Used with permission. Formatted by Sue Smith, S.Smith34, TXFT40A@Prodigy. Com using Mmconv.
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