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FareShare Gazette -- July 2006 Recipes

This FareShare Gazette -- July 2006 Recipes recipe uses Olive Oil, Garbanzo Beans With Their Liquid, Orzo, Salt, and Garbanzo Beans Rinsed. Keep it handy for the next time you cook it.

Illustrative photo

Ingredients

• 1/4 cup
• 19 oz
• 1/2 lb
• 2 tsp
• 3 tbsp
• 15 oz
• 1 tsp
• 1/2 cup
• 1/2 cup

Method (preview)

1. 1

   Bring a large pot of lightly salted water to a boil over high heat.

2. 2

   Meanwhile, combine the garlic and oil in a large saucepan over low heat.

3. 3

   Cook, stirring occasionally, until the garlic is golden, about 5 minutes.

4. 4

   Stir in the dried oregano, then the beans and their liquid.

5. 5

   Bring to a simmer over medium-high heat.

6. 6

   Cook until the garbanzos are heated through, about 2 minutes.

7. 7

   Set aside and keep warm.

8. 8

   Meanwhile, add the pasta to the water and cook until barely tender, about 7 minutes.

9. 9

   Drain the pasta well.

10. 10

    Stir into the simmering beans.

11. 11

    Add the fresh oregano and season with salt and pepper.

12. 12

    Serve hot.

13. 13

    NOTES: This versatile dish can serve as a simple side dish or as a slightly more complex main course with the addition of spinach, Parmesan cheese and pine nuts.

14. 14

    It can also be cut in half for smaller families.

15. 15

    Boil large pot of water. Add orzo and salt. Cook until barely tender, about 8 minutes. Drain pasta, saving 1/2 cup pasta water.

16. 16

    Meanwhile, heat olive oil in wide skillet over high heat.

17. 17

    Add mushrooms and cook without stirring for 4 minutes or until many of the mushrooms begin to brown.

18. 18

    Stir.

19. 19

    Add remaining diced vegetables, cooking over high heat until they are limp.

20. 20

    Roughly chop garbanzo beans and add them with seasonings.

21. 21

    Mix ricotta or goat cheese with hot pasta water; stir until creamy.

22. 22

    Combine orzo, cheese and mushroom mixture in a casserole.

23. 23

    Sprinkle with parmesan or other cheese.

24. 24

    Bake 15 to 20 minutes or until warm throughout.