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Archive for September 30th, 2010

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.

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