Easy Mushroom Orzo

Yield: 4 servings (about 2/3 cup each)
Source: Cooking Light Magazine, June 2005
CL Comments: "I cook lots of pasta. One night I had mushrooms that needed to be used and leftover orzo, so I put them together." -Christine Zerby, Marengo, OH
Amy's Comments: YUM!! Larry and I really, really enjoyed this dish!! It was super easy to put together and extremely flavorable. In all honesty, I would make just the mushrooms and put them over steak too. Will definitely repeat this one!!


1 teaspoon olive oil
2 garlic cloves, minced
1 tablespoon finely chopped fresh parsley
2 tablespoons water
2 tablespoons dry white wine
1 tablespoon low-sodium soy sauce
1/2 teaspoon dried thyme
1/4 teaspoon dried oregano
1/4 teaspoon salt
1/4 teaspoon freshly ground black pepper
1 (8-ounce) package mushrooms, halved
2 cups hot cooked orzo (about 1 cup uncooked rice-shaped pasta)


  1. Heat oil in a large saucepan over medium-high heat. Add garlic; sauté 1 minute. Add parsley and next 8 ingredients (through mushrooms); cook 10 minutes or until mushrooms are tender, stirring occasionally. Combine mushroom mixture and orzo in a medium bowl, and toss well to combine.


Healthy Units: 4 per serving
CALORIES 229(7% from fat); FAT 1.9g (sat 0.4g,mono 0.8g,poly 0.1g); PROTEIN 9.6g; CHOLESTEROL 0.0mg; CALCIUM 19mg; SODIUM 283mg; FIBER 2.6g; IRON 2.3mg; CARBOHYDRATE 43g

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