Orzo Pilaf with Mushrooms, Leeks and Sun-Dried Tomatoes

  1. Preheat oven to 350F.
  2. Spray 8 x 8 x 2-inch glass baking dish with nonstick spray.
  3. Bring broth and tomatoes just to boil in heavy small saucepan.
  4. Remove from heat; let stand 10 minutes.
  5. Meanwhile, heat oil in large nonstick skillet over medium heat.
  6. Add mushrooms, leeks and garlic.
  7. Cover skillet and cook until vegetables are tender, stirring occasionally, about 12 minutes.
  8. Remove from heat.
  9. Mix in cooked orzo, basil, vinegar, tomatoes and broth.
  10. Season with salt and pepper.
  11. Transfer to prepared dish; cover with foil.
  12. Bake pilaf until heated through, about 40 minutes.
  13. 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)

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