Ingredients
1 tablespoon brown sugar
1 tablespoon fresh thyme leaves
2 1/2 tablespoons olive oil
1 tablespoon dry sherry
1 1/2 teaspoons salt
1 teaspoon dry mustard
1/2 teaspoon freshly ground black pepper
2 garlic cloves, minced
1 bay leaf
7 cups quartered mushrooms (about 1 pound)
2 cups frozen blanched shelled edamame (green soybeans), thawed
1 cup chopped red bell pepper
2 cups cooked orzo (about 1 cup uncooked rice-shaped pasta)
Preparation
Combine the first 10 ingredients in a large saucepan; bring to a boil. Reduce heat; simmer 10 minutes. Stir in mushrooms, edamame, and bell pepper; cook 1 minute. Place mushroom mixture in a large bowl; cool to room temperature. Discard bay leaf. Add pasta, and toss to combine. Cover and refrigerate overnight.
Yield
8 servings (serving size: about 3/4 cup)
Nutritional Information
CALORIES 201(29% from fat); FAT 6.5g (sat 0.7g,mono 3.7g,poly 1.9g); PROTEIN 8.9g; CHOLESTEROL 0.0mg; CALCIUM 37mg; SODIUM 456mg; FIBER 3.6g; IRON 2.5mg; CARBOHYDRATE 27.7g
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