Orzo-and-Portobello Casserole

recipe
5

Outstanding

Yield:

6 servings (serving size: 1 1/3 cups)

Recipe from

Cooking Light

Nutritional Information

Calories 381
Caloriesfromfat 24 %
Fat 10 g
Satfat 4.5 g
Monofat 3.5 g
Polyfat 0.9 g
Protein 17 g
Carbohydrate 57 g
Fiber 2.7 g
Cholesterol 16 mg
Iron 4.8 mg
Sodium 624 mg
Calcium 277 mg

Ingredients

1/4 cup chopped sun-dried tomatoes, packed without oil
1/4 cup boiling water
1 tablespoon olive oil
2 cups sliced leek
2 cups diced portobello mushroom caps
1 cup mushrooms, quartered
2 garlic cloves, minced
4 cups cooked orzo (about 2 cups uncooked rice-shaped pasta)
2 cups thinly sliced fennel bulb (about 1 large)
2 cups tomato juice
2 tablespoons minced fresh or 2 teaspoons dried basil
2 tablespoons balsamic vinegar
1 teaspoon paprika
1/8 teaspoon pepper
Cooking spray
1 cup (4 ounces) shredded sharp provolone cheese
1/4 cup grated fresh Parmesan cheese

Preparation

Preheat oven to 400°.

Combine tomatoes and boiling water in a small bowl; cover and let stand 10 minutes or until tomatoes are soft. Drain.

Heat oil in a large nonstick skillet over medium heat. Add tomatoes, leek, mushrooms, and garlic; saute 2 minutes. Combine mushroom mixture, orzo, and next 6 ingredients (orzo through pepper) in a large bowl; stir well.

Spoon mixture into a 13 x 9-inch baking dish coated with cooking spray. Bake at 400° for 25 minutes. Sprinkle with cheeses; bake an additional 5 minutes.

Note:

Steven Petusevsky,

April 1997
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