Tuscan Oven Grains and Greens
 
Marjorie Farr, Silver Spring, Md. 
(Use fresh spinach in this dish frozen will not do. A sprinkle of 
parsley before serving adds a fresh touch.) 
 
2 Tbsp  olive oil
8 oz.  sweet Italian sausage, casings removed
4 oz.  fresh spinach, coarsely shredded
4 oz.  escarole, coarsely shredded
1 Tbsp  finely minced garlic
3 cup  fat-free, low-sodium chicken broth
2 tsp  dried oregano
4 oz.  medium-sized shell-shaped pasta, uncooked
1/2 cup  uncooked long-grain rice
1/2 cup  dried quick-cooking barley
2 Tbsp  chopped flat-leaf parsley
  freshly grated Parmesan cheese (for serving), optional
 
Place oil in a 10- or 12-inch skillet over medium heat. Add sausage 
and cook, breaking up clumps, until no longer pink. Add spinach, 
escarole and garlic. Cook, stirring, until greens are wilted, 2 to 3 
minutes; reserve. 
Place the broth and oregano in a medium-sized saucepan and bring to a 
boil; reserve. 
Preheat oven to 350 F. Place pasta in the bottom of a 10- to 12-cup 
covered casserole. Spoon reserved sausage and greens over pasta. Scatter 
rice and barley over greens. Stir in reserved broth; bring to a boil. 
Remove from heat, cover and bake until pasta and grains are tender and 
most of the liquid is absorbed, about 30 minutes. Remove from oven, add 
parsley and stir well. Serve immediately with cheese, if desired. 
 
  serves 4. Per serving (without cheese): 590 calories, 68g carbohydrates,
  20g protein, 26g fat, 45mg cholesterol.
 
 
 
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(ID: 80376) Mirror: rec.food.recipes: Thu, Oct 3, 2002


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