Serve a green salad and crusty bread with this one-pot vegetarian dish. It’s perfect for a fast meal or as a side dish with grilled meat or fish. Orzo is tiny rice-shaped pasta.
Servings
4
Prep Time
12 minutes
Cook Time
20 minutes
Ingredients
1 leek
2 tablespoons olive oil
3 garlic cloves, minced
1 pound small fresh mushrooms, halved
1 can Italian flavoured tomatoes* (28 oz)
1 Cup water
2/3 Cups orzo pasta
1/2 Cups fresh basil leaves, thinly sliced
grated Parmesan cheese (optional) and salt and pepper, to taste
Directions
1. Slice off and discard the dark green tops and roots of the leek. Cut in half lengthwise and rinse under water to remove any grit. Thinly slice.
2. In a large, deep skillet or saucepan heat oil over medium heat.
3. Add the leek and garlic and cook, stirring constantly, for 3-4 minutes or until the leek begins to soften. Add mushrooms and cook, stirring frequently, for 2-3 minutes. Stir in the tomatoes, breaking up with a spoon, water and orzo. Bring to boil, and cook, stirring occasionally, for 12 -15 minutes or until the orzo is tender and has thickened.
4. Remove from heat and stir in the basil. Sprinkle the Parmesan cheese on top if desired. Add salt and pepper to taste.
Nutrients Per Serving
Nutrients per serving: 386 calories, 8 g fat, 15 g protein, 70 g carbohydrates, 6 g fibre. Excellent source of vitamin E and C, thiamine, B6, B12, calcium, iron and zinc.
