Orzo And Portobello Mushrooms Recipe
...brought to you by Recipes EU |
| |
Orzo And Portobello Mushrooms
2 portobello mushrooms
1 cup (before cooking) orzo
4 oz app sundried tomatoes
4 cloves minced garlic (or to
taste)
2 tbsp capers (or to taste)
1/2 tsp thyme, marjoram, and
oregano
1 cup white wine
1 salt and crushed red pepper
to taste
you can make this in under 30 minutes if you do it all at once. so put the
water on to boil for the orzo, and put the sundried tomatoes in a bowl
with about a cup of water to reconstitute (rinse them off first as you
will use the soaking water later). wash the portobellos and cut off the
stems. put caps in a dish and sprinkle with the three herbs, then pour the
cup of wine over them to marinate. coarsely chop the mushroom stems, mince
the garlic. in a nonstick pan, saute the garlic and mushroom stems in a
little tomato water or wine. drain tomatoes, reserving the liquid, and
chop coarsely (it's okay if they are not fully softened at this point) and
saute. the water should be boiling now so put the orzo on to cook. scoot
the tomato/garlic/chopped mushroom mixture to the edges of the pan and
place mushroom caps in the middle. pour the tomato water over them, cover,
and simmer until the mushrooms are finished, about 12 minutes (same time
as it takes the orzo to cook--hey!). remove the mushroom caps to a plate
(to two plates I mean) and pour the leftover marinating wine into the pan,
and add capers. cook and stir until reduced. drain orzo and toss with the
mixture, and serve with the mushroom caps. yum! (I was bad and garnished
this with toasted pine nuts and it was great, but I am eating nutless
leftovers now and it is still really good). sorry my recipes are always so
rambling.
Source: original Originally posted by "Elisabeth"
, reposted by jayne@ejv.com (Jayne Spielman)
to the Fatfree Digest [Volume 16 Issue 25] Mar. 29, 1995.
Individual recipes copyrighted by originator. FATFREE Recipe collections
copyrighted by Michelle Dick 1995. Formatted by Sue Smith,
SueSmith9@aol.com using MMCONV. Archived through kindness of Karen
Mintzias, km@salata.com.
- - - - - - - - - - - - - - - - - - -
Per Serving (excluding unknown items): 238 Calories; 1g Fat (11.3%
calories from fat); 7g Protein; 16g Carbohydrate; 4g Dietary Fiber; 0mg
Cholesterol; 24mg Sodium. Exchanges: 3 Vegetable.
Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0
Preparation Time: 0:00 |
| |
| |
| |
|
|
This
Orzo And Portobello Mushrooms Recipe brought to you from the Recipes.eu.com recipe collection
|
Print
this Page
Losing weight
If you enjoy your food, but want to get in shape and improve your overall condition, among other things you should follow a carefully designed well-balanced daily routine. If possible, this ought to include 5 helpings of fruit & vegetables per day and also incorporate the right mix of protein, carbs and fat.
When deciding on a dietary regime, it is important to also endeavour to cut down your consumption of refined carbohydrates, salt and fats.
Dieters far too often concentrate on supermarket and big brand food items labelled as 'low in fat'. This is usually foolish, insofar as an item could be significantly reduced in fats, but nevertheless far too high in calories and carbohydrates.
Try drinking more water. Your body must have water , it is vital for our survival and has no calories and fat. It also fills the dieters empty stomach and reduces sensations of hunger. The recommended portions physicians claim that a good target is to drink as a minimum six cups of water each day of the week.
Rather than concentrating on the foods you need to ban from your meal plan, focus on the nutritionally sound foods which you can add to your dietary regime. If one can manage to bring in some healthy fruit & vegetables into your meal plan, you'll discover that you feel more full and have a significantl;y reduced risk of being tempted by those detrimental mid-day snacks.
If you like this Orzo And Portobello Mushrooms Recipe, you may find the following sites useful:
Orzo And Portobello Mushrooms - a delicious recipe from Recipes.eu.com
|
