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Baked Orzo With Mushrooms, Chives And Parmesan Cheese

Type: Pasta
Courses: Main Course
Serves: 8 people

Recipe Ingredients

2 tablespoons 30mlOlive oil
1 cup 62g / 2.2ozMinced sweet onion
5   Mushrooms - diced
2 teaspoons 10mlMinced garlic
1/4 cup 59mlSnipped chives
9 oz 255gOrzo - cooked al dente, and drained
1/2 cup 73g / 2.6ozGrated Parmesan cheese
1 1/3 cups 315mlLow-salt chicken broth
1/4 teaspoon 1.3mlCoarse salt
  Freshly-ground black pepper - to taste
3/4 cup 109g / 3.8ozFresh bread crumbs - tossed with
1 tablespoon 15mlButter - plus
1 teaspoon 5mlButter - for topping

Recipe Instructions

Heat the oven to 375 degrees. Grease a 9-cup capacity, 8-inch-square, 4-inch deep, casserole or souffle dish; set aside.

Place the oil in a large nonstick skillet over medium-high heat. When hot, add the onion and mushrooms. Cook, stirring often, until heated through, about 4 minutes. Stir in the garlic. Cook 1 minute.

Add the chives, orzo, cheese, broth, salt and pepper to taste. Mix well. Transfer to the baking dish. Sprinkle the crumbs over the top. (This can be prepared to this point several hours ahead and kept at room temperature.)

Bake, uncovered, until the crumbs are browned, about 45 minutes. Serve hot, warm or at room temperature.

Dietary Information:

Each of 8 servings: 146 calories; 244 mg sodium; 10 mg cholesterol; 8 grams fat; 3 grams saturated fat; 14 grams carbohydrates; 5 grams protein; 1.15 grams fiber.

"The Los Angeles Times, 03-27-2002"


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