Needs a good amount of salt! I can understand how people don't LOVE this dish.. not a lot of flavor, but I'd probably make it again because it was so easy to make.
Mushroom and Zucchini Orzo
Prep: 6 minutes, Cook: 12 minutes
Yield: 4 servings (serving size: 3/4 cup)
Recipe from
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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. 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.
Mushroom and Zucchini Orzo Recipe at a Glance
- COURSE: Side Dishes/Vegetables
- CONVENIENCE: Quick/Easy
- MAIN INGREDIENT: Pasta, Vegetables
- DIETARY CONSIDERATION: Low Cholesterol
- PUBLICATION: Oxmoor House
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