| CATEGORY |
CUISINE |
TAG |
YIELD |
| Vegetables, Grains, Dairy |
Vegetarian |
|
2 |
Servings |
INGREDIENTS
| 1 |
|
Bag; (16-ounce) (or 2 cups) orzo, preferably tricolor vegetable orzo |
| 1 1/2 |
oz |
Seasoned vegetarian "sausage;" sliced |
| 1 |
|
Green pepper; chopped |
| 1 |
|
Red pepper; chopped |
| 2 |
lg |
Carrots; chopped very fine, (up to 3) |
| 1/2 |
lg |
Red onion; chopped, (up to 1) |
| 1/2 |
lg |
Leek; chopped |
| 1/4 |
|
Red cabbage; chopoped or shredded |
| 1 |
|
Green zucchini or yellow squash; diced |
| 1 |
|
Bulb garlic; minced |
| 1 |
cn |
(28-ounce) diced or stewed tomatoes; plain or Italian-style |
| 1/2 |
tb |
Ground coriander; (up to 1) |
| 1 |
ts |
Fennel seed |
| 1 |
tb |
Oregano |
| 1 |
tb |
Basil |
| 1 |
ds |
Cayenne |
|
|
Black pepper and salt; to taste |
| 1 |
cn |
(15-ounce) pinto beans |
| 1 |
cn |
(15-ounce) diced tomatoes |
| 1 |
c |
Lowfat mozzarella cheese; grated |
INSTRUCTIONS
NIGHT TWO
OPTIONAL
Serves Two hungry people for two nights in a row (or four people for one
night)
In a large pan, "saute" sauge and garlic. Then add two or three of the
vegetables at a time, until each "set" is softened, but not mushy. Add more
water if necessary to prevent sticking. Add tomatoes and stir until heated
through. Add spices. Add orzo. Pour water into the pan until orzo is
completely covered and stir until all orzo is submerged (there should be
about 1/4 inch of water above the orzo). Bring just to a boil on high heat,
then simmer covered on low heat, about fifteen minutes, stirring
occasionally, until orzo is soft. Serve in large bowls.
Night Two:
The second night, to make a second dinner with different tastes and
textures, add tomatoes and beans to the leftovers and reheat.
You can top with grated cheese both times, if desired.
I used mushrooms instead of carrots since I was out of carrots.
Posted to fatfree digest by "Zoe Sodja" <zoe_sodja@macmail.ucsc.edu> on
1998r,
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