Orzo With Lemon and Herbs

Theodora's
Recipes

Yield: 100	Portion: 3/4 Cup
Calories:	92 cal
Carbohydrates:	12 g
Protein:	2g
Fat:	4g
Cholesterol:	0 mg
Sodium:	362 mg
Calcium:	19 mg

Ingredient	Weight	Measure	Issue
SALT	1-1/4 oz	2 tbsp
MUSTARD,DIJON	1/2 oz	1 tbsp
GARLIC POWDER	3/8 oz	1 tbsp
BASIL,SWEET,WHOLE,CRUSHED	5/8 oz	1/4 cup 1/3 tbsp
OREGANO,CRUSHED	5/8 oz	1/4 cup 1/3 tbsp
PEPPER,BLACK,GROUND	1/4 oz	1 tbsp
ONION POWDER	1/4 oz	1 tbsp
JUICE,LEMON	1-1/3 lbs	2-1/2 cup
OIL,OLIVE	11-3/8 oz	1-1/2 cup
WATER	66-7/8 lbs	8 gal
SALT	1-7/8 oz	3 tbsp
OIL,SALAD	1/3 oz	1/3 tsp
PASTA,ORZO	8-1/3 lbs	6 gal 7/8 qts
COOKING SPRAY,NONSTICK	1-1/2 oz	3 tbsp
ONIONS,FRESH,CHOPPED	5-1/3 lbs	3 qts 3-3/8 cup	5-7/8 lbs

Method:

1 Combine salt, mustard, garlic powder, basil, oregano, pepper, and onion powder. Add lemon juice and olive oil. Stir to blend.
Cover, set aside for use in Step 6.
2 Add salt and salad oil to water; heat to a rolling boil.
3 Add pasta slowly while stirring constantly until water boils again. Cook about 9 minutes or until al dente; stirring occasionally.
DO NOT OVERCOOK.
4 Drain. Rinse with cold water; drain thoroughly.
5 Stir-cook onions in a lightly sprayed steam jacketed kettle or stockpot 8 to 10 minutes or until tender, stirring constantly.
6 Add the reserved lemon and herb dressing to cooked onions. Stir to blend well. Bring to a boil; reduce heat to a simmer.
7 Add the orzo to the onion and lemon mixture. Heat to a simmer while gently stirring for 1 minute to coat the orzo with the sauce.
CCP: Temperature must register 145 F. or higher for 15 seconds.
8 Place 2-1/3 gallon pasta mixture in each pan. CCP: Hold for service at 140 F. or higher.

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Source: U.S. Department of Defence




Orzo With Lemon and Herbs Source: U.S. Department of Defence