Orzo-Mushroom Pilaf

Oxmoor House
Turn this versatile side dish into an easy vegetarian entrée: Use the pilaf as a stuffing for cabbage rolls or green bell peppers.
4 servings (serving size: about 2/3 cup)


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1 (3.2-ounce) package shiitake mushrooms
Cooking spray
2 teaspoons butter
2 teaspoons instant minced onion
2 garlic cloves, minced
1 cup uncooked orzo (rice-shaped pasta)
2 cups fat-free, less-sodium chicken broth
1/8 teaspoon pepper
1 tablespoon minced fresh sage


Prep: 10 Minutes
Cook: 15 Minutes

Discard mushroom stems, and slice caps into 1/4-inch-thick slices.

Melt butter in a large saucepan coated with cooking spray over medium-high heat. Add mushrooms, onion, and garlic; sauté 2 minutes. Stir in orzo and broth. Bring to a boil; reduce heat, and simmer, uncovered, 13 to 15 minutes or until orzo is tender and liquid is almost absorbed, stirring frequently. Gently stir in pepper and sage. Serve immediately.

Created date

March 2010

Nutritional Information

Calories 189
Fat 2.6 g
Satfat 1.3 g
Protein 6.3 g
Carbohydrate 34.2 g
Cholesterol 5 mg
Iron 2.1 mg
Sodium 67 mg
Caloriesfromfat 13 %
Fiber 1.4 g
Calcium 16 mg