Orzo Pilaf with Mushrooms, Leeks and Sun-Dried Tomatoes
- Nonstick vegetable oil spray
- 1 1/2 cups canned low-salt chicken broth
- 1/3 cup chopped sun-dried tomatoes (not packed in oil)
- 1 tablespoon olive oil
- 12 ounces portobello mushrooms, stemmed, diced
- 3 cups sliced leeks (white and pale green parts only)
- 1 tablespoon chopped garlic
- 4 cups freshly cooked orzo (rice-shaped pasta; about 1 1/3 cups uncooked)
- 1/4 cup chopped fresh basil or 1 tablespoon dried
- 2 tablespoons balsamic vinegar
- Preheat oven to 350F.
- 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.
vegetable oil spray, chicken broth, tomatoes, olive oil, portobello mushrooms, leeks, garlic, freshly cooked orzo, fresh basil, balsamic vinegar
Taken from www.epicurious.com/recipes/food/views/orzo-pilaf-with-mushrooms-leeks-and-sun-dried-tomatoes-5155 (may not work)