| CATEGORY |
CUISINE |
TAG |
YIELD |
|
|
|
1 |
Servings |
INGREDIENTS
| 1 |
lb |
Orzo |
| 1 |
lg |
Purple onion; chopped |
| 6 |
|
Cloves of garlic; minced (or less if you don't wanna :>) (up to 8) |
| 1 |
lb |
Your favorite mushrooms; half chopped, half chunked, about (up to 1.5) |
| 1/4 |
c |
Each chopped fresh basil & oregano |
| 1/2 |
c |
Chopped fresh parsley |
|
|
Salt & pepper to taste |
|
|
Red wine (She uses Pinot Noir.. I usually have some leftover cheap Burgundy) |
INSTRUCTIONS
Cook & drain the Orzo according to package directions. "Saute" the onion
and garlic in some wine. Add the chopped mushrooms and enough wine to cover
them. Simmer until the mushrooms are tender and giving up their juices.
(Add wine during simmering if needed to keep mushrooms covered.) Gently
stir in basil, parsley & oregano (I dunno why gently, but it's very
dramatic.. all that lush green) Taste. Add salt & pepper if the spirit
moves you.
Put the cooked orzo in the bottom of a deep casserole dish (I actually use
a ceramic souffle pan) Spread the "chunked" mushrooms over the orzo. Pour
the wine/mushroom/onion sauce over (and through) the mushrooms. Cover &
bake at 350 for 30 mins. Use a big spoon and dig through the layers to
serve.
My husband once had me add a few shakes of dried red pepper. I couldn't
even taste it though all the garlic, but he proclaimed it much improved.
He's always "fixing" my homemade recipes. I've tried slicing the second
half of the mushrooms, but the sauce doesn't seem to get down into the orzo
as well. Posted to fatfree digest V97 #181 by wide-eyed wanderer
<marya@netcom.com> on Aug 15, 1997
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