Turn this versatile side dish into an easy vegetarian entrée: Use the pilaf as a stuffing for cabbage rolls or green bell peppers.

Recipe by Oxmoor House January 2003

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Recipe Summary

prep:
10 mins
cook:
15 mins
total:
25 mins
Yield:
4 servings (serving size: about 2/3 cup)
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Discard mushroom stems, and slice caps into 1/4-inch-thick slices.

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  • 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.

Source

Oxmoor House Healthy Eating Collection

Nutrition Facts

189 calories; fat 2.6g; saturated fat 1.3g; protein 6.3g; carbohydrates 34.2g; cholesterol 5mg; iron 2.1mg; sodium 67mg; calories from fat 13%; fiber 1.4g; calcium 16mg.
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