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.

Yield: 4 servings (serving size: about 2/3 cup)
Recipe from Oxmoor House

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Nutritional Information

Amount per serving
  • Calories: 189
  • Fat: 2.6g
  • Saturated fat: 1.3g
  • Protein: 6.3g
  • Carbohydrate: 34.2g
  • Cholesterol: 5mg
  • Iron: 2.1mg
  • Sodium: 67mg
  • Calories from fat: 13%
  • Fiber: 1.4g
  • Calcium: 16mg


  • 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


  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.
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