Easy Mushroom Orzo

"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

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Nutritional Information

Amount per serving
  • Calories: 229
  • Calories from fat: 7%
  • Fat: 1.9g
  • Saturated fat: 0.4g
  • Monounsaturated fat: 0.8g
  • Polyunsaturated fat: 0.1g
  • Protein: 9.6g
  • Carbohydrate: 43g
  • Fiber: 2.6g
  • Cholesterol: 0.0mg
  • Iron: 2.3mg
  • Sodium: 283mg
  • Calcium: 19mg

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

  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.
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