Orzo, Peppers, Feta; Let The Games Begin

According to the National Pasta Association, more than 1 million pounds of pasta were served at the U.S. Olympic training center in Colorado Springs, Colo., last year.

One of the most popular dishes was Mediterranean Orzo, made with orzo, fresh peppers, sun-dried tomatoes and feta cheese. Let the games begin!

Mediterranean Orzo

1 pound orzo, uncooked

2 tablespoons vegetable or olive oil

2 cloves fresh garlic, minced

1/2 cup jarred sun-dried tomatoes, drained, coarsely chopped

1 yellow pepper, chopped

1 green pepper, chopped

1 red pepper, chopped

1/4 cup black olives, chopped

1 teaspoon oregano

1/2 teaspoon ground black pepper

1/4 cup parsley, chopped

1/4 cup red wine vinegar

2 ounces feta cheese, crumbled

Salt and pepper, to taste

Cook orzo according to package directions.

Meanwhile, heat oil in skillet. Add garlic, sun-dried tomatoes and peppers. Saute until soft, about 5 to 10 minutes.

Toss together hot orzo, cooked vegetables, olives, seasonings, parsley, red wine vinegar and feta cheese.

Yield: 9 servings.

Nutrition information per serving: 270 calories, 8 grams protein, 43 grams carbohydrate, 7.5 grams fat (25 percent fat calories), 5 milligrams cholesterol, 150 milligrams sodium.