| 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
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