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Photo: Johnny Autry; Styling: Cindy Barr Photo by: Photo: Johnny Autry; Styling: Cindy Barr

Orzo with Pecorino and Mushrooms

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

Cooking Light MAY 2013

  • Yield: Serves 6 (serving size: 1/2 cup)

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

Nutritional Information

Amount per serving
  • Calories: 155.82
  • Fat: 5.06g
  • Saturated fat: 3.03g
  • Monounsaturated fat: 0.75g
  • Polyunsaturated fat: 0.17g
  • Protein: 5.94g
  • Carbohydrate: 22.36g
  • Fiber: 1.45g
  • Cholesterol: 12.69mg
  • Iron: 1.16mg
  • Sodium: 303.94mg
  • Calcium: 47.98mg
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Orzo with Pecorino and Mushrooms recipe

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