Orzo Pasta with Mushrooms and Leeks
This low-fat pasta recipe is an ideal side dish to serve with grilled or roasted beef or chicken.
Total Time:
25 mins
Servings:
Makes 4 to 6 side-dish servings.
Ingredients
-
3/4 cup dried orzo pasta
-
1 tablespoon margarine or butter
-
4 ounces assorted fresh mushrooms (such as porcini, crimini, chanterelle, shiitake, or button), sliced or quartered (1-1/2 cups)
-
1 leek or 2 large green onions, chopped (about 1/3 cup)
-
1/4 teaspoon pepper
-
1/8 teaspoon salt
-
1 clove garlic, minced
-
1/4 cup water
-
1/2 to 1 teaspoon snipped fresh marjoram or 1/4 teaspoon dried marjoram, crushed
-
1/2 teaspoon instant beef or chicken bouillon granules
-
Grated Romano cheese (optional)
Directions
1.
Cook orzo according to package directions; drain well.
2.
Meanwhile, in a large skillet heat margarine or butter over medium-high heat; stir in the mushrooms, leek or green onion, pepper, salt, and garlic.
3.
Cook, uncovered, for 5 minutes. Add water, dried marjoram (if using), and bouillon granules. Reduce heat; cook until liquid is almost absorbed, about 6 minutes. Stir in fresh marjoram, if using.
4.
Toss mushroom mixture with pasta. Sprinkle with Romano cheese, if desired. Makes 4 to 6 side-dish servings.
Nutrition information
Calories 167, Total Fat 4 g, Saturated Fat 2 g, Cholesterol 8 mg, Sodium 209 mg, Carbohydrate 29 g, Fiber 2 g, Protein 5 g. Daily Values: Vitamin A 2%, Vitamin C 4%, Calcium 1%, Iron 14%.
Percent Daily Values are based on a 2,000 calorie diet
Add Your Review
how-tos
Recommended Recipe:
Farfalle with Mushrooms and Spinach
This vegetarian recipe is satisfying enough to be a main dish but you could add cooked chicken to make it even more substantial.
See RecipeMore Great Recipe Ideas from Better Homes and Gardens
