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Ingredientes
- 1 1/2 c. orzo
- 2 quart boiling water
- 1 Tbsp. dark sesame oil
- 2 c. sliced asparagus 1-inch diagonal
- 1 c. minced red bell pepper
- 1 c. canned baby corn cut in half crosswise
- 1/2 c. minced celery
- 3 x scallions thinly sliced diagonal
- 3 Tbsp. rice vinegar
- 3 Tbsp. soy sauce
- 1 tsp Chinese chili paste
- 1 Tbsp. grated fresh ginger root
- 2 x cloves garlic chopped salt and black pepper
Direcciones
- 1. Cook orzo in large bot of boiling water for 10 to 12 min, till al dente, stirring frequently. Drain the orzo, rinse with cool water, transfer to serving bowl. Toss with sesame oil and set aside.
- 2. Blanch asparagus in boiling water to cover for about 3 min, till just tender, then briefly submerge in cool water to help maintain their bright green color. Add in bell pepper, corn, celery, scallions and asparagus to the orzo.
- 3. Whisk together all the dressing ingredients in a separate bowl and our it over the orzo and vegetables Gentle toss to coat proportionately and serve.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 481g | |
| Recipe makes 6 servings | |
| Calories 285 | |
| Calories from Fat 31 | 11% |
| Total Fat 3.55g | 4% |
| Saturated Fat 0.56g | 2% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 565mg | 24% |
| Potassium 338mg | 10% |
| Total Carbs 53.5g | 14% |
| Dietary Fiber 3.8g | 13% |
| Sugars 4.32g | 3% |
| Protein 9.95g | 16% |
