ArrowDownFill 1arrow-small-lineFill 1Cooking Light - EasyCooking Light - FastCooking Light - So GoodCooking Light - How-ToCooking Light - Staff FaveCooking Light Badge - Wow!GroupClose IconEmailEmpty Star IconLike Cooking Light on FacebookFull Star IconShapePage 1 Copy 3Page 1 Copy 2Grid IconHalf Star IconFollow Cooking Light on InstagramList IconMenu IconPrintSearch IconSpeech BubbleFollow Cooking Light on SnapchatFollow Cooking Light on TwitterWatch Cooking Light on YouTubeplay-iconWatch Cooking Light on Youtube

Orzo-Mushroom Pilaf

Prep time 10 mins
Cook time 15 mins
Yield 4 servings (serving size: about 2/3 cup)
Turn this versatile side dish into an easy vegetarian entrée: Use the pilaf as a stuffing for cabbage rolls or green bell peppers.

Ingredients

  • 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

Nutrition 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

How to Make It

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

  2. 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.

Oxmoor House Healthy Eating Collection