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Orzo Pasta with Mushrooms and Leeks

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    Nutrition Info . . .

    NutrientsProteins, Lipids, Cellulose
    VitaminsA, B2, B3, B9, B12, D
    MineralsZinc, Copper, Natrium, Chromium, Calcium, Magnesium, Phosphorus, Cobalt, Molybdenum

    Ingredients Jump to Instructions ↓

    1. 3/4 cup dried orzo pasta

    2. 1 tablespoon margarine or butter

    3. 4 ounces assorted fresh mushrooms (such as porcini, crimini, chanterelle, shiitake, or button), sliced or quartered (1-1/2 cups)

    4. 1 leek or 2 large green onions, chopped (about 1/3 cup)

    5. 1/4 teaspoon pepper

    6. 1/8 teaspoon salt

    7. 1 clove garlic, minced

    8. 1/4 cup water

    9. 1/2 - 1 teaspoon snipped fresh marjoram or 1/4 teaspoon dried marjoram, crushed

    10. 1/2 teaspoon instant beef or chicken bouillon granules

    11. Grated Romano cheese

    Instructions Jump to Ingredients ↑

    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.

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