Easy Mushroom Orzo

recipe
"I cook lots of pasta. One night I had mushrooms that needed to be used and leftover orzo, so I put them together." -Christine Zerby, Marengo, OH

Take inspiration from Christine and use what you have in your pantry or fridge to make a delicious side dish to pair with your dinner tonight.

Yield:

4 servings (serving size: 2/3 cup)

Recipe from

Cooking Light

Nutritional Information

Calories 229
Caloriesfromfat 7 %
Fat 1.9 g
Satfat 0.4 g
Monofat 0.8 g
Polyfat 0.1 g
Protein 9.6 g
Carbohydrate 43 g
Fiber 2.6 g
Cholesterol 0.0 mg
Iron 2.3 mg
Sodium 283 mg
Calcium 19 mg

Ingredients

1 teaspoon olive oil
2 garlic cloves, minced
1 tablespoon finely chopped fresh parsley
2 tablespoons water
2 tablespoons dry white wine
1 tablespoon low-sodium soy sauce
1/2 teaspoon dried thyme
1/4 teaspoon dried oregano
1/4 teaspoon salt
1/4 teaspoon freshly ground black pepper
1 (8-ounce) package mushrooms, halved
2 cups hot cooked orzo (about 1 cup uncooked rice-shaped pasta)

Preparation

Heat oil in a large saucepan over medium-high heat. Add garlic; sauté 1 minute. Add parsley and next 8 ingredients (through mushrooms); cook 10 minutes or until mushrooms are tender, stirring occasionally. Combine mushroom mixture and orzo in a medium bowl, and toss well to combine.

Note:

Christine Zerby,

June 2005
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