| 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
A Message from our Provider:
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