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Recipe: by Sallye Irvine, Government Street Presbyterian Church
Posted on November 28 2007 in category: Appetizers
Printer Friendly Posted on November 28 2007 in category: Appetizers
Creamy Tri-Pepper Orzo
1 1/2 cups dry orzo, cooked
1/2cup mixed color chopped bell pepper
1/2teaspoon olive oil
1 shallot, minced
1 tablespoon chopped sundried tomatoes
1/8 cup white wine
1/4cup milk
2 tablespoons light cream cheese
2 tablespoons feta cheese
salt and pepper
Saute the peppers in the olive oil. Add shallot and tomato: cook 1 minute. Add wine; cook 1 minute. Add milk: stir. Crumble in the cheeses: stir until mixed well. Stir in pasta to coat. Serve warm. Serves approximately 4.
1 1/2 cups dry orzo, cooked
1/2cup mixed color chopped bell pepper
1/2teaspoon olive oil
1 shallot, minced
1 tablespoon chopped sundried tomatoes
1/8 cup white wine
1/4cup milk
2 tablespoons light cream cheese
2 tablespoons feta cheese
salt and pepper
Saute the peppers in the olive oil. Add shallot and tomato: cook 1 minute. Add wine; cook 1 minute. Add milk: stir. Crumble in the cheeses: stir until mixed well. Stir in pasta to coat. Serve warm. Serves approximately 4.
