RisaG posted 1/30/99
* Exported from MasterCook *
Greek-Style Cannellini and Vegetables
Recipe By : Moosewood Restaurant Cooks At Home by the Moosewood Coll.
Serving Size : 4 Preparation Time :0:00
Categories :
Amount Measure Ingredient -- Preparation Method
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2 qt. water
2 cloves garlic -- minced or pressed
1 large onion -- chopped
3 tbsp. olive oil
2 carrots -- 2 cups diced
1 red or green bell pepper
1 cup orzo
1 zucchini -- 6 inches long
1 tbsp. fresh mint -- or 1 tsp. dried
1 tbsp. fresh dill -- or 1 tsp. dried
1/2 tsp. fresh marjoram -- or a dash dried
1 (14 oz.) can artichoke hearts -- drained/chopped
1 (15 oz.) can cooked cannellini beans -- drained
1 (14.5 oz.) can Italian-style tomatoes -- stewed
salt and black pepper -- to taste
red wine vinegar
Bring the water to a boil in a large covered pot.
While the water heats, saute the garlic and onions in 2 tbsp. of the oil in a large skillet on medium-high heat. While
the garlic and onions saute, dice the carrots and chop the pepper.
Add them to the onions and stir.
When the water boils, add the orzo, return to a boil, and simmer for about 10 minutes, until al dente.
Dice the zucchini and stir it into the skillet of vegetables. Add the mint, dill and marjoram. Add the artichoke hearts, if you are using them.
Gently stir in the beans and the stewed tomatoes. Simmer for
several minutes, stirring occasionally.
When the orzo is al dente, drain it and stir in remaining tablespoon of oil.
When the beans and vegetables are hot, add the orzo. Season with salt and pepper to taste. Serve with a cruet of red wine vinegar at the table for a splash of flavor.