Orzo-Garbanzo Bake - Veggie 9 pts xp

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Orzo-Garbanzo Bake - Veggie 9 pts

 

Recipe By :

Serving Size : 6 Preparation Time :0:00

Categories :

 

Amount Measure Ingredient -- Preparation Method

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1/2 pound orzo (rice-shaped pasta)

2 teaspoons salt

3 tablespoons olive oil

1/2 pound sliced mushrooms

1 onion -- diced

1 red bell pepper -- diced

1 green bell pepper -- diced

1 can garbanzo beans (chickpeas) -- (15-16 ounces)

rinsed

1 teaspoon oregano or Italian seasoning

1 teaspoon freshly ground black pepper

1/2 cup whole milk ricotta cheese -- or 4 ounces

(approximately) fresh goat cheese

1/2 cup freshly grated sharp cheese -- such as

parmesan, extra-sharp cheddar or asiago

 

 

 

 

Boil large pot of water. Add orzo and salt. Cook until barely tender,

about 8 minutes. Drain pasta, saving 1/2 cup pasta water. Meanwhile,

heat olive oil in wide skillet over high heat. Add mushrooms, and cook

without stirring for 4 minutes, or until many of the mushrooms begin

to brown. Stir. Add remaining diced vegetables, cooking over high heat

until they are limp. Roughly chop garbanzo beans, and add them with

seasonings.

 

Mix ricotta or goat cheese with hot pasta water, and stir until

creamy. Combine orzo, cheese and mushroom mixture in a casserole.

Sprinkle with parmesan or other cheese. Bake 15 to 20

minutes, or until warm throughout.

 

Serves 6.

 

30 minutes

15 minutes to make

15 minutes to bake

 

Per serving: 430 calories; 19 g fat; 45 g carbohydrates; 400 mg

sodium; 20 g protein; 6 g fiber.

 

Description:

" 9 pts "

Source:

" Detroit News: Jul. 21, 2005 "

S(MC format by Chupa Babi):

" 01.05.05 "

 

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Per Serving (excluding unknown items): 88 Calories; 7g Fat (67.8%

calories from fat); 1g Protein; 6g Carbohydrate; 2g Dietary Fiber; 0mg

Cholesterol; 714mg Sodium. Exchanges: 0 Grain(Starch); 1 Vegetable; 1

1/2 Fat.

 

 

Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0