Side Dishes -- Orzo And Mushroom Stuffing

Recipes on this page were developed or tested by CeCe Sullivan of The Times food staff and were evaluated by staff members.

ORZO AND MUSHROOM STUFFING About 10 cups

8 cups French bread cubes, about 3/4-inch

1 cup orzo pasta

2 tablespoons olive oil, divided

3 tablespoons butter or margarine

1 large onion peeled and finely chopped

2 medium cloves garlic, peeled and minced

1/2 pound cremini, or white button mushrooms, cleaned and thinly sliced

1 large red bell pepper, stemmed, seeded and finely chopped

2 stalks celery, finely chopped

2 teaspoons dried oregano, crushed

2 teaspoons dried basil, crushed

1/4- 1/2 teaspoon salt

1/4 teaspoon freshly ground black pepper

1/4 cup finely chopped parsley

1 cup chicken broth

1. Put the bread cubes into a large baking pan in a single layer. (The bottom of a broiling pan can be used.) Place in a 300-degree oven 10 minutes. Cool. (If not using immediately, put into a plastic bag and seal.)

2. Bring a medium pan of water to the boil, add the orzo and time according to package directions. Drain well and transfer to a bowl. Stir in 1 tablespoon olive oil.

3. Combine the remaining tablespoon oil and the butter in a large saute pan. Set over medium heat. When hot, add the onions and garlic; saute 5 minutes. Add the mushrooms, bell pepper, celery, oregano, basil, salt and pepper; saute until the vegetables have

softened.

4. Stir the vegetables into the orzo. (If making ahead, cool, cover and refrigerate.)

5. Add the bread cubes, parsley and broth. Transfer to a large baking dish, cover with aluminum foil and bake in a preheated 325-degree oven 30 minutes. Uncover and continue baking 15 minutes.

Data per 1/2-cup serving Calories 125 Protein 3g Fat 4g Carbohydrates 19g Sodium 185mg Saturated fat 2g Monounsaturated fat 2g Polyunsaturated fat 0g Cholesterol 5mg

From "The Martha Stewart Cookbook-Collected Recipes for Every Day."