Missouri River Medley
By Megan M. and Amy H. from St. Mary's Grade School, Bismarck, ND.
A light, refreshing side dish coupling North Dakota products with vegetables and spices to create a recipe with pleasing textures and flavors. This dish serves well as a dip for a whole grain chip and also work nicely along side a grilled meat or fish.
Serving size: 3/4 cup
|From Saturated Fat||1.25%|
|Ingredient||6 servings||50 servings|
|Garbanzo Beans||1 cup/246 g||8 1/3 cup/4 lbs, 8.5 oz|
|Black Beans||1 cup/246 g||8 1/3 cup/4 lbs, 8.5 oz|
|Tomatos, Red, Ripe, Canned with Green Chilies||1/2 cup/122 g||4 1/4 cup/2 lbs, 3.8 oz|
|Red Pepper, fresh, chopped||1/4 cup||2 cups|
|Green Onions, fresh, chopped||2||16|
|Corn, canned||1/2 cup/123 g||4 1/4 cup/2 lbs, 4.14 oz|
|Cilantro, fresh, chopped||2 Tbsp||1 cup|
|Italian Dressing, reduced-fat, no salt added||5 oz||41.65 oz|
|Orzo, cooked||1 cup/170 g||8 1/3 cup/3 lbs, 1.95 oz|
|Pepper, black||1/2 tsp||1 Tbsp, 1 1/4 tsp|
Cook Orzo based on package instructions. *Note: 1 lb dry orzo yields 3.07 lbs cooked orzo. Allow to cool and place in a large mixing bowl.
Open canned beans and corn, strain and place in the large mixing bowl along with the orzo.
Open canned tomatoes and add directly to the bowl with orzo, beans and corn.
Chop red peppers, green onions and cilantro. Add directly to the large mixing bowl with previous ingredients.
Add Italian dressing and mix all ingredients until everything is well coated. Add pepper and again mix until pepper is evenly distributed.
Keep dish chilled in the refrigerator until time of serving.