Cremini mushrooms add bulk and flavor to this quick side dish of Orzo with Pecorino and Mushrooms.
3/4 cup uncooked orzo
1 1/2 tablespoons butter
3 cups sliced cremini mushrooms
1/2 teaspoon black pepper
3/8 teaspoon salt
1/4 cup fat-free, lower-sodium chicken broth
1 tablespoon white balsamic vinegar
1/4 cup minced chives
1 ounce pecorino Romano cheese, shaved (about 1/4 cup)
How to Make It
Cook pasta according to package directions, omitting salt and fat.
Melt butter in a large skillet over medium heat; cook 1 minute or until lightly browned. Add mushrooms, pepper, and salt. Cook 4 minutes or until mushrooms release their liquid, stirring frequently. Add broth and vinegar; stir in orzo and chives. Top with cheese.
Garlicky Spinach Prepare base recipe through step Melt 1 tablespoon butter in skillet over medium heat; cook 1 minute or until browned. Add 4 cups spinach and 2 teaspoons minced garlic; cook 1 minute. Stir in orzo; 1 ounce grated Parmesan cheese; 1/4 cup fat-free, lower-sodium chicken broth; 1 tablespoon white balsamic vinegar; 3/8 teaspoon salt; and 1/4 teaspoon crushed red pepper. SERVES 6 (serving size: about 1/3 cup) CALORIES 48; FAT 81g (sat 04g); SODIUM 99mg
Tarragon and Peas Prepare base recipe through step Melt 1 tablespoon butter in skillet over medium heat; cook 1 minute or until lightly browned. Add 2 1/2 cups frozen peas; cook 1 minute or until thoroughly heated. Stir in orzo; 1/4 cup fat-free, lower-sodium chicken broth; 2 tablespoons minced tarragon leaves; 1 tablespoon fresh lemon juice; 1/2 teaspoon black pepper; and 3/8 teaspoon salt. SERVES 6 (serving size: 1/2 cup) CALORIES 14; FAT 66g (sat 86g); SODIUM 21mg
Sun-Dried Tomato and Basil Prepare base recipe through step Heat a skillet over medium heat. Add 1 1/2 tablespoons olive oil to pan. Add 1/4 cup finely chopped sun-dried tomatoes, 1/4 cup pine nuts, and 1 teaspoon minced garlic; cook 2 minutes. Stir in orzo, 1/2 cup minced basil, 1 tablespoon white balsamic vinegar, 1/2 teaspoon pepper, and 3/8 teaspoon salt. SERVES 6 (serving size: 1/2 cup) CALORIES 03; FAT 82g (sat 75g); SODIUM 09mg
I prepared the Pecorino/Mushroom version of this and it was incredibly delicious (served with Grilled Flat Iron Steak and Grilled Broccoli). Everyone loved the hit the balsamic vinegar gave it! I'm going to have to try all versions of this for quick sides during the work week. Thanks so much for these inspirations!