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.
Oxmoor House APRIL 2009
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.
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