| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Vegetables, Dairy | Vegetarian | Cooking lig, Pasta, Vegetarian | 6 | Servings |
INGREDIENTS
| 1/4 | c | Chopped sun-dried tomatoes |
| 1/4 | c | Boiling water |
| 1 | T | Olive oil |
| 2 | c | Leeks, sliced |
| 2 | c | Portobello mushrooms, diced |
| 1 | c | Fresh mushrooms, quartered |
| 2 | Garlic cloves | |
| 2 | c | Orzo, cooked |
| 2 | c | Fennel bulbs, sliced |
| 2 | c | Tomato juice |
| 2 | T | Fresh basil leaf, minced |
| 2 | T | Balsamic vinegar |
| 1 | t | Paprika |
| 1/8 | t | Pepper |
| Vegetable cooking spray | ||
| 4 | oz | Provolone cheese, shredded |
| 1/4 | c | Grated Parmesan cheese |
INSTRUCTIONS
~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 a large nonstick skillet over medium heat. Add the tomatoes, leek, mushrooms and garlic; saute 2 minutes. Combine the mushrooms mixture, orzo and next 6 ingredients (orzo through pepper) in a large bowl; set aside. -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 parmesean cheeses over casserole, and bake an additional 5 minutes. Posted to Digest eat-lf.v096.n233 Recipe by: Cooking Light Magazine From: Katherine Rodman <afn25136@afn.org> Date: Sat, 30 Nov 1996 12:04:27 -0500
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Nutrition (calculated from recipe ingredients)
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Calories: 348
Calories From Fat: 86
Total Fat: 9.7g
Cholesterol: 16.7mg
Sodium: 289.1mg
Potassium: 322.8mg
Carbohydrates: 49.8g
Fiber: 2.5g
Sugar: 3.3g
Protein: 15g