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Prep Time: 10 Minutes Cook Time: 10 Minutes |
Ready In: 20 Minutes Servings: 4 |
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This is a fast, low budget and vegetarian friendly side dish, meal or potluck dish. It serves 2 as a meal and 4 as a side dish. Use pan drippings for added flavor. Ingredients:
3/4 cup orzo pasta |
1 1/2 tablespoons extra-virgin olive oil |
1 (8 ounce) package sliced fresh mushrooms |
1/4 teaspoon onion powder |
salt and pepper to taste |
1 1/2 tablespoons melted butter |
1/2 cup frozen corn kernels, thawed |
1/2 cup frozen green peas, thawed |
2 tablespoons chopped fresh flat-leaf parsley |
Directions:
1. Bring a large pot of lightly salted water to a boil over high heat. Add the orzo pasta, and cook until al dente, 6 to 7 minutes; drain.
2. Heat the olive oil in a large skillet over medium-high heat. Add the mushrooms, and season with onion powder, salt, and pepper. Cook and stir until the mushrooms have softened and released their liquid, about 5 minutes. Stir in the butter, corn, peas, parsley, and cooked orzo pasta. Season to taste with salt and pepper, and serve immediately.
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