Orzo Pilaf with Mushrooms, Leeks and Sun-Dried Tomatoes
- Preparing Time: -
- Total Time: -
- Served Person: Makes 8 servings
- 1 tablespoon olive oil
- 2 tablespoons balsamic vinegar
- nonstick vegetable oil spray
- 1 tablespoon chopped garlic
- Carbohydrate 31 g(10%)
- Fat 6 g(9%)
- Fiber 3 g(11%)
- Protein 7 g(14%)
- Saturated Fat 1 g(3%)
- Sodium 31 mg(1%)
- Calories 198
Preparation Preheat oven to 350°F. Spray 8 x 8 x 2-inch glass baking dish with nonstick spray. Bring broth and tomatoes just to boil in heavy small saucepan. Remove from heat; let stand 10 minutes. Meanwhile, heat oil in large nonstick skillet over medium heat. Add mushrooms, leeks and garlic. Cover skillet and cook until vegetables are tender, stirring occasionally, about 12 minutes. Remove from heat. Mix in cooked orzo, basil, vinegar, tomatoes and broth. Season with salt and pepper. Transfer to prepared dish; cover with foil. Bake pilaf until heated through, about 40 minutes. Serve hot.
Preparation Preheat oven to 350°F. Spray 8 x 8 x 2-inch glass baking dish with nonstick spray. Bring broth and tomatoes just to boil in heavy small saucepan. Remove from heat; let stand 10 minutes. Meanwhile, heat oil in large nonstick skillet over medium heat. Add mushrooms, leeks and garlic. Cover skillet and cook until vegetables are tender, stirring occasionally, about 12 minutes. Remove from heat. Mix in cooked orzo, basil, vinegar, tomatoes and broth. Season with salt and pepper. Transfer to prepared dish; cover with foil. Bake pilaf until heated through, about 40 minutes. Serve hot.
