Mushroom, Tomato and Basil Ragout
(NC)—Serve a green salad and crusty bread with this one-pot vegetarian dish - perfect for a fast meal or as a side dish with grilled meat or fish. Orzo is tiny rice shaped pasta.
Preparation Time: 12 minutes Cooking Time: 20 minutes
1 leek 1
2 tbsp olive oil 25 mL
3 garlic cloves, minced 3
1 lb small fresh mushrooms, halved 500 g
1 can (28 oz/796 mL) Italian flavoured tomatoes* 1
1 cup water 250 mL
2/3 cup orzo pasta 150 mL
½ cup fresh basil leaves, thinly sliced 125 mL
Garnish: grated Parmesan cheese (optional) and Salt and pepper, to taste
Slice off and discard the dark green tops and roots of leek. Cut in half lengthwise and rinse under water to remove any grit; thinly slice. In a large, deep skillet or saucepan heat the oil over medium heat. Add the leeks and garlic and cook, stirring constantly, for 3-4 minutes or until the leek begins to soften. Add mushrooms and cook, stirring frequently, for 2-3 minutes. Stir in the tomatoes, breaking up with a spoon, water and orzo. Bring to boil, and cook, stirring occasionally, for 12 -15 minutes or until the orzo is tender and it has thickened. Remove from heat and stir in the basil. Pass the cheese to sprinkle on top if desired. Add salt and pepper to taste.
Makes 4 main course servings
*Substitute stewed tomatoes or Herb and Spice flavoured tomatoes for the Italian flavoured tomatoes and add 1 tbsp (15 mL) dried Italian seasoning with the tomatoes.
Sodium: 266 mg
Protein: 7.4 g
Fat: 8.0 g
Carbohydrates: 36.8 g
Dietary Fibre: 5.4 g
For more delicious recipe ideas visit Mushrooms Canada at www.mushrooms.ca.
Word count: 291
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