Yield: 6 Servings
|2 cups||Orzo, uncooked|
|6 cups||Stock (I used Chicken-flavored powdered vegetable broth from Fresh Fields), at least|
|1 pinch||Saffron (optional)|
|2 \N||Portobello mushrooms|
|1 cup||Other mushrooms such as crimini, white (you can use only Portobellos but this gets expensive) (up to 2)|
|1 \N||Onion, chopped|
|2 tablespoons||Garlic, minced|
|\N \N||Salt, pepper to taste|
|\N \N||Fatfree Parmesan (optional)|
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 (¼ 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@...>
Date: Mon, 30 Sep 1996 12:04:09 -0400