Portobello "risotto"
| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats, Vegetables | 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 | T | 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
A Message from our Provider:
“The Bible: More up-to-date than tomorrow’s newspaper”
Nutrition (calculated from recipe ingredients)
----------------------------------------------
Calories: 237
Calories From Fat: 16
Total Fat: 1.8g
Cholesterol: 31mg
Sodium: 18mg
Potassium: 197.1mg
Carbohydrates: 45.5g
Fiber: 1.9g
Sugar: 1.2g
Protein: 9.1g