Italian Style Orzo
Italian Style Orzo
This dish is a great accompanyment with
chicken, beef or fish served Itailan
style.
- 1 1/2 cups orzo (rice-shaped pasta;
about 10 ounces)
- 1/3 cup (packed) chopped drained
oil-packed sun-dried tomatoes
- 5 Tbls. extra-virgin olive oil
- 1/4 cup balsamic vinegar
- 1/4 cup (packed) chopped Kalamata
olives or other brine-cured black olives
- 1 cup finely chopped radicchio
(about 1 small head)
- 1/2 cup pine nuts, toasted
- 1/2 cup chopped fresh basil
- 1/2 cup freshly grated Parmesan
cheese
- 2 large garlic cloves, minced
Cook orzo in pot of boiling salted water
until just tender but still firm to
bite. Drain well. Transfer to large
bowl. Add sun-dried tomatoes, oil,
vinegar and olives and 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 salad to taste with
salt and pepper and serve.
Serves 6.
R-55
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