Creamy Orzo Casserole with Vegetables, Corn, and Fruit

Creamy Orzo Casserole with Vegetables

from The Greek Vegetarian cookbook that I checked out from the library. Everything but the onion was organic in this one.

1 large onion, coarsely chopped

1/2 tsp cinnamon

2 cups chopped carrots

1 lb orzo

3 c. canned tomatoes

2 bay leaves

3 sprigs fresh oregano

3 med zucchini

2 garlic cloves

2 tbsp balsamic vinegar

Heat EVOO in a large heavy skilled. Add onions and cook uncovered, stirring, over low heat for 10 minutes. Add the cinnamon, stir, and continue to cook for another 5 minutes. The onions should be tender and slightly caramelized. Remove and wipe the skillet clean. Heat more EVOO and cook the carrots, uncovered and over low heat, stirring occasionally, until tender but al dente, about 15 minutes.

Preheat oven to 375. In a large pot, bring 5 cups of salted water to a rolling boil and add orzo. As soon as the water begins to boil again, remove the pot from the heat and pour contents into a casserole dish. Add the onions, carrots, tomatoes, EVOO, bay leaves, oregano sprigs, S&P, and toss to combine. Cover and bake for 20 to 25 minutes, stirring up the mixture every 7 to 10 minutes to keep the orzo from sticking to the bottom of the dish.

Meanwhile, heat EVOO in the skillet and cook the zucchini until tender but firm, about 8 minutes. Add the garlic and stir for 1 mintute. Toss the zucchini and garlic with the orzo, combining well. Uncover the pan and continue to bake for another 50 minutes - stirring throughout to keep orzo from sticking. You'll likely need to add extra water as well.

Just before serving, remove bay leaves and oregano and mix in remaining olive oil and balsamic vinegar. Served hot, sprinkled with feta.

Fresh local organic sweet corn

Blueberries, strawberries, and pineapple

Farewell appearance for conventional fruit (except the pineapple which is on the clean 15)

Total cost = $55 (for 5 families)