Mendi's Favorite Orzo recipe

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Ingredients

¾ cup orzo pasta
1 ½ tablespoons extra-virgin olive oil
1 (8 ounce) package sliced fresh mushrooms
¼ teaspoon onion powder
salt and pepper to taste
1 ½ tablespoons melted butter
½ cup frozen corn kernels, thawed
½ cup frozen green peas, thawed
2 tablespoons chopped fresh flat-leaf parsley

Nutrition Info

266.2 calories
carbohydrate: 36.9 g
cholesterol: 11.5 mg
fat: 10.3 g
fiber: 3.1 g
protein: 8.5 g
saturatedFat: 3.7 g
servingSize: -
sodium: 58.2 mg
sugar: 4.2 g
transFat: : -
unsaturatedFat: : -

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.

Recipe Yield

4 servings

Recipe Note

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.

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