orzo with zucchini, eggplant, feta

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Orzo with Zucchini, Eggplant and Feta

 

Recipe By :DISH IT OUT by Christine Cushing

Serving Size : 4 Preparation Time :0:15

Categories : Pasta

 

Amount Measure Ingredient -- Preparation Method

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

1/4 cup olive oil

2 baby eggplants -- diced

3 shallots -- chopped

2 large cloves garlic -- chopped

2 large sprigs fresh thyme

1 teaspoon dried Greek oregano

4 cup stock or broth -- chicken-flavored

1 large zucchini -- diced

2 cup orzo pasta

salt -- to taste

pepper -- to taste

3 ounce crumbled Feta cheese -- (100 g)

diced tomatoes -- for garnish

 

In a medium pot, heat half olive oil on high. Sauté the eggplant tossing

vigorously until golden, about 5 minutes.

 

Add remaining oil, shallots and garlic and sauté on medium heat for about 3

minutes or until shallot is soft.

 

Add thyme, oregano and stock and stir. Cover and simmer on medium heat for about

6 minutes or until stock is reduced by a third.

 

Add orzo and zucchini, stir and reduce to a simmer, covered. Cook for a further

12 minutes stirring occasionally.

 

If after 8 minutes of cooking, the liquid has absorbed but the orzo is not yet

cooked, simply add 1/2 cup of water, stir and continue to cook. Remove from heat

and check seasoning. Sprinkle with feta cheese before serving.

 

 

T(Cooking):

" 0:25 "

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Per Serving (excluding unknown items): 563 Calories; 20g Fat (31.3% calories

from fat); 17g Protein; 81g Carbohydrate; 9g Dietary Fiber; 19mg Cholesterol;

260mg Sodium. Exchanges: 4 Grain(Starch); 1/2 Lean Meat; 3 1/2 Vegetable; 3 1/2

Fat.

 

 

Nutr. Assoc. : 0 3770 0 0 0 3133 1582 0 0 0 0 0 0

 

 

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