• Ingredients: 24
  • Serves: 8

Orzo pilaf with mushrooms, leeks and sun-dried tomatoes with olive oil, portobello mushrooms, stemmed, diced, sliced leeks, chopped garlic, freshly cooked orzo, dried, balsamic vinegar.

Ingredients

  • 1 tbsp. olive oil
  • 12 oz. portobello mushrooms, stemmed, diced
  • 3 cups sliced leeks
  • 1 tbsp. chopped garlic
  • 4 cups freshly cooked orzo
  • 1/4 cup chopped fresh basil or 1 tbsp. dried
  • 2 tbsps. balsamic vinegar

For seasoning liquid

  • 5 cups chilledChinese-style white rice
  • 2 tbsps. corn or safflower oil
  • 3 tbsps. minced peeled fresh gingerroot
  • 1/3 cup Chinese rice wine or sake

For seasoning liquid

  • 5 cups chilledChinese-style white or brown rice
  • 1 1/2 tbsps. corn or safflower oil
  • 1 tbsp. minced peeled fresh gingerroot
  • 1 1/2 tbsps. Chinese rice wine or sake

The Causa

  • Oil for the pan
  • 1 cake pan or Pyrex dish, 8 inches long by 4 inches wide
  • 1/2 tsp. finely chopped parsley

Whisk together in medium bowl:

To serve:

  • *Chef Neal Fraser uses Chilean or European Turbot. If neither is available, gray sole or lemon sole can be substituted.
  • **Available at some supermarkets and specialty shops or at earthy.com.

Special equipment:

  • 8 ramekins or aluminum foil muffin cups

Directions

  1. Step 1 Preheat oven to 350°F. Spray 8 x 8 x 2-inch glass baking dish with nonstick spray. Bring broth and tomatoes just to boil in heavy small saucepan.
  2. Step 2 Meanwhile, heat oil in large nonstick skillet over medium heat. Add mushrooms, leeks and garlic. Cover skillet and cook until vegetables are tender, stirring occasionally, about 12 minutes.

    For this step you will need

  3. Step 3 Remove from heat. Mix in cooked orzo, basil, vinegar, tomatoes and broth. Season with salt and pepper.

    For this step you will need

Nutrition information

Calories 260 Carbohydrates 48 g (16%)
Fat 3 g (5%) Protein 10 g (20%)
Saturated Fat 1 g (3%) Sodium 32 mg (1%)
Polyunsaturated Fat 1 g Fiber 3 g (12%)
Monounsaturated Fat 2 g Cholesterol 0