Recipe - Outrageous Two-Night Orzo

1 Bag; (16ounce) (or 2 cups)
orzo, preferably tricolor
vegetable orzo
1 One half ounce Seasoned vegetarian
"sausage;" cut or sliced up
1 Green pepper; chopped
1 Red pepper; chopped
2 lg Carrots; chopped very fine,
(up to 3)
One half lg Red onion; chopped, (up to
1)
One half lg Leek; chopped
One fourth Red cabbage; chopoped or
shredded
1 Green zucchini or yellow
squash; minced
1 Bulb garlic; minced
1 cn (28ounce) minced or stewed
tomatoes; plain or
Italianstyle
One half tablespoon Ground coriander; (up to 1)
1 teaspoon Fennel seed
1 tablespoon Oregano
1 tablespoon Basil
1 ds Cayenne
Black pepper and salt; to
taste

NIGHT TWO
1 cn (15ounce) pinto beans
1 cn (15ounce) minced tomatoes

OPTIONAL
1 cup Lowfat mozzarella cheese;
grated

Serves Two hungry people for two nights in a row (or four people for one
night)

In a large pan, "saute" sauge and garlic. Then add two or three of the
vegetables at a time, until each "set" is softened, but not mushy. Add more
water if necessary to prevent sticking. Add tomatoes and stir until heated
through. Add spices. Add orzo. Pour water into the pan until orzo is
completely covered and stir until all orzo is submerged (there should be
about One fourth inch of water above the orzo). Bring just to a boil on high heat,
then simmer covered on low heat, about fifteen minutes, stirring
occasionally, until orzo is soft. Serve in large bowls.

Night Two:

The second night, to make a second dinner with different tastes and
textures, add tomatoes and beans to the leftovers and reheat.

You can top with grated cheese both times, if desired.

I used mushrooms instead of carrots since I was out of carrots.
Posted to fatfree digest by "Zoe Sodja" zoe_sodja@macmail.ucsc.edu on
1998r,