|Makes: 10 servings|
|Serving Size: 1/2 cup|
|Choices: Starch 1, Fat 0.5|
- Makes: 10 servings
- Serving Size: 1/2 cup
- Preparation Time: 15 minutes
- Cooking Time: 30 minutes
|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.||freshly ground black pepper|
- 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.