Orzo with Pecorino and Mushrooms

Orzo with Pecorino and Mushrooms Recipe
Photo: Johnny Autry; Styling: Cindy Barr
Cremini mushrooms add bulk and flavor to this quick side dish of Orzo with Pecorino and Mushrooms.

Yield:

Serves 6 (serving size: 1/2 cup)

Recipe from

Nutritional Information

Calories 155.82
Fat 5.06 g
Satfat 3.03 g
Monofat 0.75 g
Polyfat 0.17 g
Protein 5.94 g
Carbohydrate 22.36 g
Fiber 1.45 g
Cholesterol 12.69 mg
Iron 1.16 mg
Sodium 303.94 mg
Calcium 47.98 mg

Ingredients

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)

Preparation

1. Cook pasta according to package directions, omitting salt and fat.

2. 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 1. 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 148.48; FAT 3.81g (sat 2.04g); SODIUM 298.99mg

Tarragon and Peas Prepare base recipe through step 1. 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 171.14; FAT 3.66g (sat 1.86g); SODIUM 269.21mg

Sun-Dried Tomato and Basil Prepare base recipe through step 1. 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 178.03; FAT 7.82g (sat 0.75g); SODIUM 154.09mg

Note:

Bruce Weinstein and Mark Scarbrough,

May 2013
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