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Easy Mushroom Orzo

Yield 4 servings (serving size: 2/3 cup)
"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, OHTake 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.

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)

Nutrition 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

How to Make It

  1. 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.