Mushroom and Zucchini Orzo

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 Cooking Light Fresh Food Fast

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Recipe Time

Cook Time:
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Nutritional Information

Amount per serving
  • Calories: 197
  • Calories from fat: 17%
  • Fat: 4g
  • Saturated fat: 1.8g
  • Monounsaturated fat: 0.7g
  • Polyunsaturated fat: 0.1g
  • Protein: 6.3g
  • Carbohydrate: 34.2g
  • Fiber: 2.1g
  • Cholesterol: 8mg
  • Iron: 0.3mg
  • Sodium: 171mg
  • Calcium: 11mg

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. 1. Cook orzo according to package directions, omitting salt and fat. Drain and keep warm.
  2. 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. 3. Combine orzo, mushroom mixture, and remaining ingredients in a large bowl, tossing gently.
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