| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Indo | 1 | Servings | ||
INGREDIENTS
| 1 | Box, 16 oz. orzo | |
| 3 | Carrots, peeled | |
| 2 | Celery stalks | |
| 1 | Zucchini | |
| 1 | Box, 12 oz. mushrooms | |
| 1 | Onion | |
| Salt and pepper, to taste |
INSTRUCTIONS
Source: My friend, Jane Process each vegetable in a food processor or blender until small but not tiny. (In other words, you want the vegetables pieces to be large enough to add color and not just be a big brown glob>). Saute the vegetables. (Jane does this in a lot of oil. I did not use any and the vegetables still added wonderful flavor.) Meanwhile prepare orzo according to package directions. Drain orzo and set aside. When vegeatbles are done, combine all ingredients. Add salt and pepper and serve warm. I made this recipe this past Shabbos and I loved it! It was so tasty and yet virtually no fat! I usually heat the vegetables in a dry frying pan and then add water a few drops at a time. Usually, if the pan is hot enough, it sizzles and the veggies cook without adding a lot of water to the recipe, as the water "cooks away". Posted to JEWISH-FOOD digest by kblindow@juno.com (Kuppel/Rebekkah Lindow) on Nov 8, 1998, converted by MM_Buster v2.0l.
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Nutrition (calculated from recipe ingredients)
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Calories: 233
Calories From Fat: 16
Total Fat: 1.9g
Cholesterol: 0mg
Sodium: 267.5mg
Potassium: 2120.9mg
Carbohydrates: 50g
Fiber: 14g
Sugar: 26.9g
Protein: 10.5g