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Orzo with Pecorino and Mushrooms

Photo: Johnny Autry; Styling: Cindy Barr
Yield

Serves 6 (serving size: 1/2 cup)

Cremini mushrooms add bulk and flavor to this quick side dish of Orzo with Pecorino and Mushrooms.

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)

Nutrition 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

How to Make It

  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.

  3. 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

  4. 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

  5. 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