Turn this versatile side dish into an easy vegetarian entrée: Use the pilaf as a stuffing for cabbage rolls or green bell peppers.
1 (3.2-ounce) package shiitake mushrooms
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
How to Make It
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.