I took the liberty of using soy meat as a substitution for what this recipe originally called for – lamb. We’re not big meat eaters, so this seemed like a good idea. It worked very nicely, and this dish really has some great flavors working for it. A very satisfying dish for autumn.
Baked orzo with soy meat (adapted from Healthy. Delicious)
8 ounces orzo
1 onion, diced
1/2 fennel bulb, diced
2 cloves garlic, minced
1 teaspoon dried oregano
2 beefsteak tomatoes, chopped
1/4 cup red wine
1 teaspoon cumin
1/2 teaspoon cinnamon
1 tablespoon tomato paste
1 package soy ground meat
2 cups baby spinach
3 ounces soy mozzarella, shredded
1 ounce soy parmesan, grated
Preheat oven to 375 degrees F. Prepare the orzo according to the package directions. Drain and set aside.
Add the onion, fennel, and garlic to a large skillet with 1 tablespoon olive oil. Cook for 5 minutes, or until softened and golden brown. Add the oregano, tomatoes, wine, cumin, cinnamon, and tomato paste. Cook for 10 minutes, stirring occasionally, until the tomatoes have cooked down into a thick sauce. Add the soy meat, spinach, and mozzarella. Stir until the spinach has wilted. Stir in the prepared orzo.
Spoon mixture into a 3 quart casserole dish. Sprinkle the parmesan over the top. Bake for 20 minutes, or until the cheese on top has melted and the sauce is bubbling hot. Serves 6.