StirCrazy! Lemony Greek Orzo

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* Exported from MasterCook *

 

Lemon Greek Orzo

 

Recipe By :Susan Jane Cheney, Stir Crazy (1998)

Serving Size : 4 Preparation Time :0:00

Categories : Pasta

 

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

1 tablespoon extra-virgin olive or canola oil

1 large red onion -- chopped

8 cloves garlic -- minced or sliced thin

1 large carrot -- thin slices

1 medium red bell pepper -- thin strips

3 cups small cauliflower florets

Freshly ground black pepper -- to taste

2 teaspoons minced fresh oregano

1/2 teaspoon salt -- plus more, to taste

1/2 cup vegetable stock

1 1/4 cups orzo -- cooked al dente

1 tablespoon fresh lemon juice

12 pitted kalamata olives (or more) -- pitted and chopped

4 cups well-rinsed coarsely chopped spinach leaves

1 tablespoon umeboshi vinegar

1/4 cup chopped fresh parsley

8 cherry tomatoes -- quartered (optional)

 

Set a wok over medium-high heat. Pour the oil around the rim and swirl it to

coat the pan. Add the onion and stir-fry about 2 minutes, until translucent. Add

the garlic and cook briefly, stirring constantly. Gradually add the carrot, bell

pepper, and cauliflower and continue to stir-fry for several minutes. Add black

pepper and the oregano and stir-fry briefly.

 

Add 1/2 teaspoon salt and the stock. Bring to a simmer, cover the pan, and steam

the vegetables, stirring occasionally. When the vegetables are tender and the

stock has almost cooked away, add the orzo. Stir in the lemon juice, olives,

spinach, and umeboshi vinegar; cook briefly, until the spinach is just wilted

but still bright green. Taste and add more black pepper and salt if needed.

Serve immediately, garnished with the parsley, and the tomatoes if desired.

 

TIP - Roll cut the carrots. Roll cutting is a technique for carrots and other

long cylindrical vegetables. Start by holding the vegetable with its narrow tip

pointing away from you. Cut it at an angle with a chef's knife or cleaver, then

give the vegetable about a quarter turn and cut another slice at the same angle

as before. Continue turning and slicing until you have the amount you need.

 

Source:

" Chapter: Oodles of Noodles "

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Per Serving (excluding unknown items): 336 Calories; 7g Fat (17.3% calories from

fat); 12g Protein; 60g Carbohydrate; 7g Dietary Fiber; trace Cholesterol; 649mg

Sodium. Exchanges: 3 Grain(Starch); 3 Vegetable; 0 Fruit; 1 1/2 Fat.

 

NOTES : Rice-shaped pasta, called orzo, is sometimes cooked in the same manner

as Italian risotto, by gradually adding warm stock as the small grains, absorb

it. For a fluffier result, cook it in a large pot of rapidly boiling water just

as you would other types of pasta. [Calories: 316 Total fat: 9 g; Protein: 8 g;

Carbohydrates: 50 g; Cholesterol: 0 g; Sodium: 686mg]

 

Nutr. Assoc. : 4267 0 0 0 0 2512 0 0 0 0 0 0 4282 5085 2140 0 0

 

 

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