| CATEGORY |
CUISINE |
TAG |
YIELD |
| Vegetables, Dairy |
Vegetarian |
Vegetarian, Cooking lig, Pasta |
6 |
Servings |
INGREDIENTS
| 1/4 |
c |
Chopped sun-dried tomatoes |
| 1/4 |
c |
Boiling water |
| 1 |
tb |
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 |
tb |
Fresh basil leaf, minced |
| 2 |
tb |
Balsamic vinegar |
| 1 |
ts |
Paprika |
| 1/8 |
ts |
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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