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Prep Time: 20 Minutes Cook Time: 0 Minutes |
Ready In: 20 Minutes Servings: 4 |
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From Cooking Light. Per 2/3 cup serving: 229 calories, 1.9 g fat, 9.6 g protein, 43 g carb, 2.6 g fiber, 0 mg cholesterol. Ingredients:
1 teaspoon olive oil |
2 garlic cloves, minced |
2 tablespoons dry white wine |
2 tablespoons water |
1 tablespoon low sodium soy sauce |
1 tablespoon finely chopped fresh parsley |
1/2 teaspoon dried thyme |
1/4 teaspoon dried oregano |
1/4 teaspoon salt |
1/4 teaspoon fresh ground black pepper |
1 (8 ounce) package mushrooms, halved |
2 cups hot cooked orzo pasta |
Directions:
1. In a large saucepan, heat the oil over med-high heat.
2. Add in garlic; stir/saute for 1 minute.
3. Add in wine and the next 8 ingredients; cook 10 minutes or until mushrooms are tender, stirring occasionally.
4. Combine the mushroom mixture and the orzo mixture in a bowl; toss well to combine.
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