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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 4 |
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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 Ingredients:
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) |
Directions:
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.
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