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FareShare Gazette Recipes -- October 2010 - H's

 

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Herbed Orzo Salad With Corn

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* Exported from MasterCook *

Herbed Orzo Salad With Corn

Recipe By : PRILOSEC OTC R
Serving Size : 4 Preparation Time :0:00
Categories : Volume 13-10 Oct 2010

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 cup orzo
1 cup fresh corn kernels or frozen, defrosted corn
1/4 cup sliced pimento
3 tablespoons chopped fresh basil
2 tablespoons white Balsamic or apple cider vinegar
1 tablespoon olive oil
1/2 teaspoon salt

This simple salad, made with corn and fresh basil, is just right for summer
menus. Orzo is a small pasta that resembles rice. Loaded with flavor, this
side dish is heartburn-friendly because it has little fat and no irritating
spices. It's versatile too, quickly turning into a main dish when tossed
with cooked chicken, grilled salmon or any other cooked meat.

1. Cook the orzo according to package directions. Drain thoroughly and
transfer to a large bowl.

2. Stir in the corn, pimento, basil, vinegar, oil and salt; toss thoroughly
to combine. Adjust seasoning if desired. Serve at room temperature.

Note: If preparing this recipe ahead, cover and refrigerate. Before
serving, let it stand at room temperature for about 1 hour to remove the
chill. Stir thoroughly and serve.

Makes 4 servings

Note: I doubled this recipe and served it with fish on 9/24/2010. It was
a hit with the family.

Developed by Pat Baird, M.A., R.D.

Contributed to the FareShare Gazette by Art; 4 October 2010.
www.fareshare.net


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Per Serving (excluding unknown items): 186 Calories; 4g Fat (19.8% calories from 
fat); 5g Protein; 31g Carbohydrate; 1g Dietary Fiber; 0mg Cholesterol; 269mg 
Sodium. Exchanges: 2 Grain(Starch); 0 Vegetable; 1 Fat.

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