Contributed By: sbogert
LA Times
Warm and comforting side dish, perfect accompaniment to beef tenderloin and a simple salad of mixed greens.
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Total Preparation Time: 1 hour
Ingredients: Rice, Pasta & Bread
Actual Cooking Time: 45 minutes
Number of Servings: 6
Origin: Italian
Special Features: Make Ahead
Nutrition Content: Good Source of Calcium
Meal Type: Entree
Ingredients
2 tbsp Olive oil
1 cup Minced sweet onion
5 Mushrooms, diced
2 tsp Minced garlic
1/4 cup Snipped chives
9 ounces Orzo, cooked al dente, according to package directions, drained
2/3 cup Grated Parmesan cheese
1 1/3 cups Low-salt chicken broth
1/4 tsp Coarse salt
Freshly ground pepper
3/4 cup Fresh bread crumbs tossed with 1 tbsp plus 1 tsp butter, for topping
Preparation
Heat oven to 375 degrees. Grease a 9-cup capacity, 8 inch square, 4 inch deep, casserole or souffle dish; set aside. Place oil in a large non-stick skillet over medium high heat. When hot, add the onion and the 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 baking dish. Sprinkle the crumbs over 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.
Cook's Notes
Nutrition Information
Calories: 245
;
Total Fat: 8 g
;
Saturated Fat: 3 g
;
Polyunsaturated Fat: 1 g
;
Carbohydrates: 34 g
;
Protein: 9 g
;
Vitamin A: 177 IU
;
Vitamin C: 3 mg
;
Calcium: 121 mg
;
Sodium: 369 mg
;
Iron: 2 mg
;
Fiber: 1.5 g