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LOW FAT DISHES:
Orzo and Portobello Casserole
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Orzo and
Portobello Casserole |
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Perfectly
satisfying as a vegetarian main dish...
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¼
cup |
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chopped sun-dried tomatoes, packed
without oil |
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¼
cup |
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boiling water |
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1
Tbs |
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olive oil |
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2
cups |
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sliced leek |
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2
cups |
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diced portobello mushroom caps |
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1
cup |
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mushrooms, quartered |
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2
cloves |
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garlic, minced |
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4
cups |
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cooked orzo (about 2 cups uncooked
rice-shaped pasta) |
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2
cups |
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thinly sliced fennel bulb (about 1
large) |
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2
cups |
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tomato juice |
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2
Tbs |
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minced fresh basil (or 2 tsp. dried) |
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2
Tbs |
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balsamic vinegar |
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1
tsp |
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paprika |
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1/8
tsp |
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pepper |
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1
cup |
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(4
ounces) shredded Provolone or part-skim
mozzarella cheese |
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¼
cup |
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grated Parmesan cheese |
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1 |
Preheat oven
to 400°F. |
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2 |
Combine
tomatoes and boiling water in a bowl. Cover; let
stand 10 minutes or until tomatoes are soft.
Drain. |
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3 |
Heat oil in
a nonstick skillet over medium-heat. Add
tomatoes, leek, mushrooms and garlic; sauté 2
minutes. Combine mushroom mixture, orzo, and
next 6 ingredients in a bowl; stir well. Spoon
mixture into a 13x9-inch baking dish coated with
cooking spray. Bake 25 minutes. Sprinkle with
cheeses; bake 5 additional minutes. |
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Servings: 6 |
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Yield: Serving
size 1 1/3 cups |
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Nutrition Facts |
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Amount Per Serving |
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Calories |
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393.66 |
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Calories From Fat (19%) |
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75.43 |
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% Daily Value |
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Total Fat
8.48g |
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13% |
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Saturated Fat 3.45g |
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17% |
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Cholesterol
17.75mg |
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6% |
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Sodium
290.32mg |
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12% |
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Potassium
1341.32mg |
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38% |
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Carbohydrates
62.57g |
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21% |
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Dietary Fiber 5.98g |
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24% |
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Sugar 8.16g |
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Sugar Alcohols 0.00g |
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Net Carbohydrates
56.58g |
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Protein
20.12g |
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40% |
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WW
POINTS: 8
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Recipe Source |
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Cooking Light |
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