Orzo-Mushroom Pilaf

Turn this versatile side dish into an easy vegetarian entrée: Use the pilaf as a stuffing for cabbage rolls or green bell peppers.


4 servings (serving size: about 2/3 cup)

Recipe from

Oxmoor House

Recipe Time

Prep: 10 Minutes
Cook: 15 Minutes

Nutritional Information

Calories 189
Fat 2.6 g
Satfat 1.3 g
Protein 6.3 g
Carbohydrate 34.2 g
Cholesterol 5 mg
Iron 2.1 mg
Sodium 67 mg
Caloriesfromfat 13 %
Fiber 1.4 g
Calcium 16 mg


1 (3.2-ounce) package shiitake mushrooms
Cooking spray
2 teaspoons butter
2 teaspoons instant minced onion
2 garlic cloves, minced
1 cup uncooked orzo (rice-shaped pasta)
2 cups fat-free, less-sodium chicken broth
1/8 teaspoon pepper
1 tablespoon minced fresh sage


Discard mushroom stems, and slice caps into 1/4-inch-thick slices.

Melt butter in a large saucepan coated with cooking spray over medium-high heat. Add mushrooms, onion, and garlic; sauté 2 minutes. Stir in orzo and broth. Bring to a boil; reduce heat, and simmer, uncovered, 13 to 15 minutes or until orzo is tender and liquid is almost absorbed, stirring frequently. Gently stir in pepper and sage. Serve immediately.