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Orzo And Vegetables
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cup uncooked orzo
cup grated carrots (about 2 small carrots)
/4 lb. asparagus, cut into 1−inch pieces, woody ends removed
scallions, finely chopped
garlic cloves, minced
tbsp. soy sauce
cup crushed stewed tomatoes with juice
cups shredded napa cabbage
Cook the orzo according to package directions. In a large bowl, combine the
drained, cooked orzo, carrots, asparagus, scallions, garlic and soy sauce.
Mix well. Pour into a greased baking dish. Sprinkle the cabbage over the
orzo mixture, then top with the stewed tomatoes. Cover with aluminum foil,
and bake at 350F degrees for 20 minutes or until the mixture is heated
through and bubbly. Serve hot, or let cool to room temperature and serve as
a pasta salad.
Orzo And Vegetables
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