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Kroger's Orzo Insalata

1 lb. orzo pasta
1/2 lb. wild rice
1 bunch green onions, trimmed and sliced into thin rounds
2 red bell peppers, diced
1/2 red onion, diced
1 C. pecans, toasted and chopped
3 T. basil pesto
3/4 C. extra virgin olive oil
corn from 4 ears sweet yellow corn
salt and pepper, to taste

Cook pasta and rice according to package directions. (It will take roughly twice as long to cook the rice, so plan accordingly.)

Combine cooked pasta, rice, green onion, pepper, red onion, pecans and pesto in a bowl.

Heat olive oil in a large saut� pan over high heat. Saut� the corn just until tender (about 1 to 2 minutes). Pour corn and olive oil over the rest of the salad. Mix well, adding salt and pepper to taste.

Serves 8 to 12.

    
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