½ c. chopped and drained sun dried tomatoes
5 T. olive oil
1/4 c. c. balsamic vinegar
½ c. Kalamata olives chopped
1 c. finely chopped radicchio (about 1 sm. head)
½ c. pine nuts, toasted
½ c. chopped fresh basil
½ c. grated Parmesan cheese
2 lg. cloves garlic-minced
Cook orzo in boiling, salted water until just tender but still firm to bit. Drain well. Transfer to large bowl. Add sun-dried tomatoes, oil, vinegar, and olives and toss to blend. Let stand until cool. Add chopped radicchio, pine nuts, chopped basil, Parmesan and garlic into orzo mixture. Season with salt and pepper to taste.
½ c. Kalamata olives chopped
1 c. finely chopped radicchio (about 1 sm. head)
½ c. pine nuts, toasted
½ c. chopped fresh basil
½ c. grated Parmesan cheese
2 lg. cloves garlic-minced
Cook orzo in boiling, salted water until just tender but still firm to bit. Drain well. Transfer to large bowl. Add sun-dried tomatoes, oil, vinegar, and olives and toss to blend. Let stand until cool. Add chopped radicchio, pine nuts, chopped basil, Parmesan and garlic into orzo mixture. Season with salt and pepper to taste.
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