Summer Orzo Salad

Recipe Ingredients

2 cups	474ml	Vegetable broth
2 cups	474ml	Water
1 cup	237ml	Orzo
2		Tomatoes - chopped
1		Cucumber - peeled, seeded, (small)
		And chopped
1/2 cup	118ml	Sliced Kalamata olives
1/2 cup	31g / 1.1oz	Chopped red onion
3/4 cup	109g / 3.8oz	Crumbled feta cheese
2 tablespoons	30ml	Chopped fresh thyme
1/3 cup	78ml	Olive oil
1/3 cup	78ml	Red wine vinegar
		Salt - to taste
		Freshly-ground black pepper - to taste

Recipe Instructions

Combine vegetable broth and water in a medium saucepan and bring to boil over medium-high heat. Add orzo, stir and reduce heat to medium-low. Simmer until tender, about 8 minutes. Drain orzo and rinse with cold water. Set aside.

While orzo is cooking, combine tomatoes, cucumber, olives, onion, feta, thyme, oil and vinegar in large serving bowl. Add orzo and mix well. Season to taste with salt and pepper.

This recipe yields 4 servings.

Each serving: 384 calories; 1,193 mg sodium; 19 mg cholesterol; 28 grams fat; 28 grams carbohydrates; 7 grams protein; 1.07 gram fiber.

Source:
The Los Angeles Times, 07-26-2000

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