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Mushroom Orzo

Per Serving

Mushroom 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


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


  1. 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.
  2. 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.
  3. 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.

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