Baked Orzo With Mushrooms, Chives And Parmesan Cheese Recipe - Cooking Index
Baked Orzo With Mushrooms, Chives And Parmesan Cheese Recipe - Cooking Index
| 2 tablespoons | Olive oil | |
| 1 cup | Minced sweet onion | |
| 5 | Mushrooms - diced | |
| 2 teaspoons | Minced garlic | |
| 1/4 cup | Snipped chives | |
| 9 oz | Orzo - cooked al dente, | |
| And drained | ||
| 1/2 cup | Grated Parmesan cheese | |
| 1 1/3 cups | Low-salt chicken broth | |
| 1/4 teaspoon | Coarse salt | |
| Freshly-ground black pepper - to taste | ||
| 3/4 cup | Fresh bread crumbs - tossed with | |
| 1 tablespoon | Butter - plus | |
| 1 teaspoon | Butter - for topping |
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.
This recipe yields 6 to 8 servings.
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.
Source:
The Los Angeles Times, 03-27-2002
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