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Ingredientes
- 1/2 lb Orzo
- 1 c. Chopped onion
- 1/2 c. Diced fennel
- 2 Tbsp. Unsalted butter
- 1 can Plum tomatoes - (16 ounce) liquid removed, minced
- 1 c. Light cream combined with
- 1 Tbsp. Flour
- 1 Tbsp. Chopped fresh rosemary
- Â Â (or possibly 1 tspn dry rosemary, crumbled)
- 2/3 c. Sliced sun-dry tomatoes
- 1/3 c. Sliced pitted oil-cured olives
- 1/2 lb Fresh Mozzarella diced
- 2 Tbsp. Chopped fresh basil
- 1/3 c. Freshly-grated Parmesan
Direcciones
- Preheat oven to 400 degrees. In a pot of boiling salted water cook the orzo till al dente and drain. Transfer to a large bowl.
- In a large skillet cook the onion and fennel in the butter over moderately-low heat, covered, for 5 min. Add in the tomatoes, cream mix, rosemary and salt and pepper and simmer the mix for 5 min. Add in the vegetables to the bowl containing the orzo and stir in the sun-dry tomatoes, olives, all but 1/ Transfer the mix to a buttered 1-qt baking dish and sprinkle with the remaining Mozzarella and Parmesan. Bake for 30 min, or possibly till golden.
- This recipe yields 4 to 6 servings.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 284g | |
| Recipe makes 4 servings | |
| Calories 607 | |
| Calories from Fat 275 | 45% |
| Total Fat 31.4g | 39% |
| Saturated Fat 18.6g | 74% |
| Trans Fat 0.0g | |
| Cholesterol 100mg | 33% |
| Sodium 646mg | 27% |
| Potassium 740mg | 21% |
| Total Carbs 58.67g | 16% |
| Dietary Fiber 4.7g | 16% |
| Sugars 8.23g | 5% |
| Protein 24.05g | 38% |
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