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Orzo Recipe

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This recipe for Orzo, by , is from The Temecula International Academy Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!

Elizabeth Moore


1 1/2 C orzo (rice shaped pasta, about 10 oz)
1/3 C (packed) chopped, drained, oil-packed sun dried tomatoes
5 T extra virgin olive oil
1/4 C balsamic vinegar
1/4 C (packed) chopped kalamata olives or other brine cured black olives
1 C finely chopped radicchio (about 1 small head)
1/2 C pine nuts, toasted
1/2 C chopped fresh basil
1/2 C freshly grated parmesan cheese
2 lage garlic cloves, minced

Cook orzo in pot of boiling salted water until just tender but still firm to bite. Drain well. Transfer to a large bowl.
Add sun-dried tomatoes, oil, vinegar and olives - toss to blend. Let stand until cool.

(can be prepared 6 hours ahead, cover and refrigerate. Bring to room temperature before continuing)

Mix chopped radicchio, pine nuts, chopped basil, parmesan and garlic into orzo mixture. Season to taste with salt and pepper.




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