| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Vegetables, Meats | 6 | Servings | ||
INGREDIENTS
| 2 | c | Orzo, uncooked |
| 6 | c | Stock (I used Chicken-flavored powdered vegetable broth from Fresh Fields), at least |
| 1 | pn | Saffron (optional) |
| 2 | Portobello mushrooms | |
| 1 | c | Other mushrooms such as crimini, white (you can use only Portobellos but this gets expensive) (up to 2) |
| 1 | Onion, chopped | |
| 2 | tb | Garlic, minced |
| Salt, pepper to taste | ||
| Fatfree Parmesan (optional) |
INSTRUCTIONS
Boil stock and saffron in large sauce pan. When boiling, add dry Orzo and let cook until done, about 20 minutes. Meanwhile, saute garlic and onion in a large, sprayed pan. When onions are translucent, add all mushrooms and cook until soft. Season with salt and pepper to taste. Drain Orzo, but not thoroughly--reserve some (1/4 cup) of the liquid. Combine Orzo with sauteed vegetables. Spread in a 9" x 13" baking pan, sprayed with cooking spray if desired. Top with a sprinkle of Parmesan and fresh black pepper. Bake uncovered at 325 F for 20 minutes. Note: this recipe doesn't use much seasoning. If you use a flavorful enough stock, the Orzo absorbs excellently and the dish will have a nice, rich flavor. Posted to fatfree digest V96 #270 From: Julie Bargo <jkb96@acs.org> Date: Mon, 30 Sep 1996 12:04:09 -0400
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