Mushroom and Zucchini Orzo

recipe
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.

Yield:

4 servings (serving size: 3/4 cup)

Recipe from

Oxmoor House

Recipe Time

Prep: 6 Minutes
Cook: 12 Minutes

Nutritional Information

Calories 197
Caloriesfromfat 17 %
Fat 4 g
Satfat 1.8 g
Monofat 0.7 g
Polyfat 0.1 g
Protein 6.3 g
Carbohydrate 34.2 g
Fiber 2.1 g
Cholesterol 8 mg
Iron 0.3 mg
Sodium 171 mg
Calcium 11 mg

Ingredients

1 cup uncooked orzo (rice-shaped pasta)
Cooking spray
1 cup sliced mushrooms
1 cup diced zucchini
1 tablespoon butter
1/2 teaspoon dried oregano
1/4 teaspoon salt
1/4 teaspoon freshly ground black pepper

Preparation

1. Cook orzo according to package directions, omitting salt and fat. Drain and keep warm.

2. 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.

3. Combine orzo, mushroom mixture, and remaining ingredients in a large bowl, tossing gently.

Note:

Cooking Light Fresh Food Fast

April 2009
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