- 28-oz. canned tomatoes
- 1 t. olive oil
- 1 onion, sliced
- 1 can white kidney (cannelini) beans, rinsed and drained
- 1 can black beans, rinsed and drained
- 1 pkg. frozen artichokes, thawed and drained (or 1 can)
- 1/2 c. dried apricots, halved
- 1/3 c. raisins
- 4 T. fresh basil
- 1 T. capers
- 1/2 t. fennel
- 1 1/2 c. orzo
- 1/2 c. feta cheese
- 2 c. vegetable broth (could substitute chicken if you're not concerned about vegetarian)
- Drain tomatoes and set tomatoes aside, reserving liquid. Add to broth to make 3 cups. Bake onion with oil in 9x13-inch pan at 450 degrees for 10 minutes. Stir.
- Remove from oven and add everything but orzo and feta. Return to oven and bake until boiling (20 minutes).
- Stir in pasta, cover tightly, and bake 10 minutes. Stir mixture well.
- Cover and bake until pasta is tender and liquid is absorbed.
- Sprinkle with cheese and let stand for 5 minutes.
Serves 6-8
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