Use any type of mushrooms as a nice substitute for the portobellos in this recipe.
8 SERVINGS
- Nonstick vegetable oil spray
- 1½ cups canned low-salt chicken broth
- ⅓ 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 1⅓ cups uncooked)
- ¼ cup chopped fresh basil or 1 tablespoon dried
- 2 tablespoons balsamic vinegar
Preheat oven to 350°F. Spray 8x8x2-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.
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