Mushroom Orzo
Per ServingMushroom Orzo |
||
|---|---|---|
| Makes: 10 servings | ||
| Serving Size: 1/2 cup | ||
| Calories | 105 | |
| Fat | 2 | g |
| Saturated Fat | 0.4 | g |
| Trans Fat | 0 | g |
| Carbohydrate | 18 | g |
| Fiber | 2 | g |
| Sugars | 1 | g |
| Cholesterol | 0 | mg |
| Sodium | 245 | mg |
| Potassium | 170 | mg |
| Protein | 5 | g |
| Phosphorus | 95 | mg |
| Choices: Starch 1, Fat 0.5 | ||
- Makes: 10 servings
- Serving Size: 1/2 cup
- Preparation Time: 15 minutes
- Cooking Time: 30 minutes
Ingredients
| 1 | Tbsp. | olive oil |
| 1/2 | cup | chopped onions |
| 1 | garlic clove, minced | |
| 8 | oz. | whole wheat orzo |
| 3 1/2 | cups | low-fat, reduced-sodium chicken or vegetable broth, divided |
| 1/2 | lb. | cleaned, stemmed mushrooms, sliced |
| 2 | Tbsp. | fresh grated Parmesan cheese |
| 1/4 | tsp. | kosher salt |
| 1/4 | tsp. | freshly ground black pepper |
Directions
- In a large skillet, heat the oil over medium heat. Add the onions and sauté for 4 to 5 minutes, until soft. Add the garlic and sauté for 1 minute. Add the orzo and sauté for 2 minutes.
- Pour in 3 cups of the broth and bring to boiling. Cover, lower the heat, and simmer for 15 minutes, or until the orzo is tender and the broth is absorbed.
- Meanwhile, in a small skillet, heat the remaining broth over medium heat. Add the mushrooms and sauté for 4 to 5 minutes, until browned. Add the mushrooms and Parmesan cheese to the orzo. Add the salt and black pepper, and combine.
