PASTA--Orzo & Portobello Casserole

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* Exported from MasterCook *

 

Orzo-and-Portobello Casserole

 

Recipe By :

Serving Size : 6 Preparation Time :0:00

Categories : April '97 Casseroles

Main Dish Pasta

 

 

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

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 basil

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

 

Preheat oven to 400º.

 

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; sauté 2 minutes. Combine mushroom mixture,

orzo, and next 6 ingredients (orzo through pepper) in a large bowl; stir

well.

 

Spoon mixture into a 13 × 9-inch baking dish coated with cooking spray.

Bake at 400º for 25 minutes. Sprinkle with cheeses; bake an additional 5

minutes.

 

Serving Size: 1 1/3 cups

 

Source:

" Cooking Light, April 1997, p.182 "

Copyright:

" © Cooking Light "

Yield:

" 9 cups "

 

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Per serving: 314 Calories (kcal); 10g Total Fat; (28% calories from

fat); 14g Protein; 43g Carbohydrate; 18mg Cholesterol; 622mg Sodium

Food Exchanges: 2 Grain(Starch); 1 Lean Meat; 2 Vegetable; 0 Fruit; 1

Fat; 0 Other Carbohydrates

 

 

Nutr. Assoc. : 0 0 0 2671 20063 4196 620 1360 26098 0 3332 0 2130706543

0

0 0 0 1433 0