pasta: orzo pilaf with red pepper

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* Exported from MasterCook *

 

Orzo Pilaf with Red Pepper

 

Recipe By :Anne Casale 1995

Serving Size : 4 Preparation Time :0:00

Categories : Pasta Vegetarian

 

Amount Measure Ingredient -- Preparation Method

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2 teaspoons olive oil

1/3 cup chopped onion

1 large red bell pepper -- cored, 1/4-inch dice

3 cups defatted low-sodium vegetable broth

1 1/4 cups orzo

1/2 teaspoon coarse salt

1/2 teaspoon freshly ground white pepper

3 tablespoons minced Italian flat-leaf parsley

 

Heat olive oil in a heavy 3 1/2-quart saucepan over medium heat. Add onion and

red pepper and saute, stirring frequently, until tender-crisp, about 2 minutes.

Add broth and bring to a boil over high heat. Stir in orzo and reduce heat to

low. Cover and simmer, stirring frequently, until orzo is tender and has

absorbed all the broth, about 15 to 20 minutes. Remove from heat, season with

salt and pepper, and stir in parsley. Transfer to a bowl and serve.

 

VEGETABLE BROTH CASALE: (no oil) leeks, carrots, celery, and potatoes; cover

with water; bring to boil; simmer, for 10 minutes. Add tomatoes, crimini

mushrooms, garlic, parsley, thyme, bay, peppercorns. Bring to boil; simmer

uncovered for 2 hours. Rest for 1 hour; strain).

 

Description:

" vegan "

Cuisine:

" Italian "

Source:

" Lean Italian Meatless Meals [iSBN 0449983684] "

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Per Serving (excluding unknown items): 245 Calories; 4g Fat (14.5% calories from

fat); 7g Protein; 45g Carbohydrate; 2g Dietary Fiber; 0mg Cholesterol; 991mg

Sodium. Exchanges: 2 1/2 Grain(Starch); 1/2 Vegetable; 1 Fat.

 

NOTES : Orzo, a rice-shaped pasta, is sold in most supermarkets or Italian

specialty stores. Good accompaniments to this side dish would be Yellow Wax

Beans with Olives and Sage; and Broccoli Salad with Lemon-Honey Dressing.

 

Nutr. Assoc. : 0 0 0 0 0 0 1630 0