| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Vegetables, Dairy | Sami | 1995 | 6 | servings |
INGREDIENTS
| 1/4 | c | Chopped sun-dried tomatoes; packed without oil |
| 1/4 | c | Boiling water |
| 1 | tb | Olive oil |
| 2 | c | Sliced leek |
| 2 | c | Diced portabella mushroom caps |
| 1 | c | Quartered mushrooms |
| 2 | Garlic cloves; minced | |
| 4 | c | Cooked orzo; (about 2 cups |
| ; uncooked | ||
| ; rice-shaped pasta) | ||
| 2 | c | Thinly sliced fennel bulb; (about 1 large) |
| 2 | c | Tomato juice |
| 2 | tb | Minced fresh basil |
| 2 | tb | Balsamic vinegar |
| 1 | ts | Paprika |
| 1/8 | ts | Pepper |
| Vegetable cooking spray | ||
| 1 | c | Shredded sharp provolone cheese; (4 ounces) |
| 1/4 | c | Grated fresh Parmesan cheese; (1 ounce) |
| Basil sprigs; (optional) |
INSTRUCTIONS
The portabella mushrooms lend a rich, smoky taste to this dish, but virtually any kind of mushroom can be substituted. Be sure not to add the cheese until the last 5 minutes of cooking time. Combine the tomatoes and boiling water in a small bowl; cover and let stand 10 minutes or until tomatoes soften. Drain. Heat olive oil in large nonstick skillet over medium heat. Add the tomatoes, leek, mushrooms, and garlic; saute 2 minutes. Combine the mushroom mixture, orzo, and next 6 ingredients (orzo through pepper) in a large bowl; stir well. Spoon mixture into a 13 x 9-inch baking dish coated with cooking spray. Bake, uncovered, at 400 degrees for 25 minutes. Sprinkle provolone and Parmesan cheeses over casserole, and bake an additional 5 minutes; garnish with basil sprigs, if desired. S: 6 servings (serving size: 1-1/3 cups). Nutritional Information: CALORIES 381 (24% from fat); PROTEIN 17g; FAT 10g (sat 4.5g, mono 3.5g, poly 0.9g); CARB 57g; FIBER 2.7g; CHOL 16mg; IRON 4.8mg; SODIUM 624mg; CALC 277mg SOURCE: Cooking Light YEAR: 1995 ISSUE: Nov/Dec PAGE: 192 Converted by MC_Buster. Converted by MM_Buster v2.0l.
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