Yield: 2 Servings
|1 \N||Bag; (16-ounce) (or 2 cups) orzo, preferably tricolor vegetable orzo|
|1½ ounce||Seasoned vegetarian \"sausage;\" sliced|
|1 \N||Green pepper; chopped|
|1 \N||Red pepper; chopped|
|2 larges||Carrots; chopped very fine, (up to 3)|
|½ large||Red onion; chopped, (up to 1)|
|½ large||Leek; chopped|
|¼ \N||Red cabbage; chopoped or shredded|
|1 \N||Green zucchini or yellow squash; diced|
|1 \N||Bulb garlic; minced|
|1 can||(28-ounce) diced or stewed tomatoes; plain or Italian-style|
|½ tablespoon||Ground coriander; (up to 1)|
|1 teaspoon||Fennel seed|
|\N \N||Black pepper and salt; to taste|
|1 can||(15-ounce) pinto beans|
|1 can||(15-ounce) diced tomatoes|
|1 cup||Lowfat mozzarella cheese; grated|
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 ¼ 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.
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@...> on 1998r,