Seasoned Orzo And Black Beans Recipes

Steps:

• Cook the orzo in plenty of rapidly simmering water until al dente. Drain and rinse until cool, then drain well again.
• Meanwhile, combine the remaining ingredients in a serving bowl. Add the cooked orzo and toss together. Check the seasoning and serve.
• menu suggestions
• This is a pleasant accompaniment to Tofu Rancheros (page 58). Embellish the plates with sliced avocados and oranges.
• Serve with Quinoa with Corn and Scallions (page 91) and a salad of mixed greens, tomatoes, avocado, and olives.
• nutrition information
• Calories: 272
• Total Fat: 6g
• Protein: 10.5g
• Carbohydrates: 45g
• Fiber: 8g
• Sodium: 280mg

Steps:

• Fill a large pot with lightly salted water and bring to a boil over high heat. Stir in the orzo, and return to a boil. Cook the pasta uncovered, stirring occasionally, until the pasta has cooked through, but is still firm to the bite, about 10 minutes. Drain.
• Place the drained orzo in a large salad bowl, and fold in the red pepper, yellow pepper, green onions, red onion, chickpeas, kidney beans, black beans, corn, cilantro, and salt and pepper to taste. Pour the lime juice and oil over the salad, toss to coat, and refrigerate at least 2 hours to chill before serving.

Steps:

• In a medium saucepan of boiling salted water, cook orzo 4 minutes. Add green beans; continue cooking until beans are tender and orzo is al dente, 5 to 6 minutes more.
• Drain orzo, and return to saucepan. Mix in lemon juice and oil. Season with coarse salt and ground pepper.

Steps:

• In sauté pan heat garlic in oil on medium heat.
• Add onion and jalapeño as oil begins to warm.
• Add oregano and cumin and sauté, stirring frequently, until vegetables are tender, adding a few drops of water if they begin to stick.
• Add contents of cans of black beans and bring to a boil.
• Reduce heat and simmer for 20-25 minutes, to allow flavors to blend.
• Add chopped cilantro and lime juice and stir.
• Serve.