Dig into a warm bowl of fresh-cooked orzo topped with mushrooms and zucchini and seasoned to perfection. Orzo is a great middle ground between rice and pasta.
Cook orzo according to package directions, omitting salt and fat. Drain and keep warm.
While orzo cooks, heat a large nonstick skillet over medium-high heat. Coat pan with cooking spray. Add mushrooms and zucchini; sauté 6 minutes or until tender and browned.
Combine orzo, mushroom mixture, and remaining ingredients in a large bowl, tossing gently.
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