06 January 2011 Greek-Style Cannellini and Vegetables

Adapted from Moosewood Collaborative. Moosewood restaurant cooks at home. (1994). New York: Simon and Schuster. p 172-173.

Water, about 2 quarts, for boiling orzo
2 garlic cloves, minced
1 1/2 cups chopped onion
3 TBSP olive oil
About 2 cups diced carrots
1 red or green pepper
1/2 cup orzo* (original recipe calls for 1 cup, I found 1/2 cup was fine)
1 zucchini
1 tsp dried mint (or 1 TBSP fresh)
1 tsp dried dill (or 1 TBSP fresh)
pinch of dried marjoram
14 oz. can artichoke hearts (drained, then chopped)
15 oz. can cannellini beans 0r choose whatever white bean you have in the pantry
14 1/2 oz. can of stewed tomatoes (Italian style is fine)
salt & pepper as you wish
red wine vinegar

Prep the veggies: dice onions, carrots, garlic, pepper and zucchini. Set aside to use as you need.

Greek Style Veggies and Cannellini
Copyright © 2011. Adrien Bisson Photography

Bring water to a boil, add orzo and allow it to return to a boil. Simmer the orzo until it’s cooked al dente (follow the directions on the package, but that’ll be about 10 minutes).

While the orzo is cooking, saute the garlic and onions in about 2 TBSP of the oil (I usually do with with – gasp! – cooking spray to cut down on fats).  Add the carrots and peppers to the onion and stir. The carrots should get softened and cooked. Now add the zucchini.  Season with the mint, dill and marjoram. Add in the artichoke hearts, and stir in the beans and stewed tomatoes. Simmer allowing everything to get good and hot – stir occasionally.

When the orzo has cooked, drain it and stir it into the veggie skillet along with the additional tablespoon of oil. Season with salt and pepper.  Serve with a splash of red wine vinegar.

Weight Watcher Points = 8 (using the original amount of Orzo)


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