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Orzo with Pecorino and Mushrooms Recipe

   
 

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     Orzo with Pecorino and Mushrooms

Category   Salads - Soups - Sidedishes
Sub Category   None
Servings   6

Ingredients
3/4 cup uncooked orzo
1 1/2 tablespoons butter
3 cups sliced cremini mushrooms
1/2 teaspoon black pepper
3/8 teaspoon salt
1/4 cup fat-free, lower-sodium chicken broth
1 tablespoon white balsamic vinegar
1/4 cup minced chives
1 ounce pecorino Romano cheese, shaved (about 1/4 cup)
 

Instructions
1. Cook pasta according to package directions, omitting salt and fat. 2. Melt butter in a large skillet over medium heat; cook 1 minute or until lightly browned. Add mushrooms, pepper, and salt. Cook 4 minutes or until mushrooms release their liquid, stirring frequently. Add broth and vinegar; stir in orzo and chives. Top with cheese.
Tarragon and Peas Prepare base recipe through step 1. Melt 1 tablespoon butter in skillet over medium heat; cook 1 minute or until lightly browned. Add 2 1/2 cups frozen peas; cook 1 minute or until thoroughly heated. Stir in orzo; 1/4 cup fat-free, lower-sodium chicken broth; 2 tablespoons minced tarragon leaves; 1 tablespoon fresh lemon juice; 1/2 teaspoon black pepper; and 3/8 teaspoon salt. SERVES 6 (serving size- 1/2 cup) CALORIES 73; FAT 3.2g (sat 1.9g); SODIUM 269mg
Sun-Dried Tomato and Basil Prepare base recipe through step 1. Heat a skillet over medium heat. Add 1 1/2 tablespoons olive oil to pan. Add 1/4 cup finely chopped sun-dried tomatoes, 1/4 cup pine nuts, and 1 teaspoon minced garlic; cook 2 minutes. Stir in orzo, 1/2 cup minced basil, 1 tablespoon white balsamic vinegar, 1/2 teaspoon pepper, and 3/8 teaspoon salt. SERVES 6 (serving size- 1/2 cup) CALORIES 80; FAT 7.3g (sat 0.8g); SODIUM 154mg
Garlicky Spinach Prepare base recipe through step 1. Melt 1 tablespoon butter in skillet over medium heat; cook 1 minute or until browned. Add 4 cups spinach and 2 teaspoons minced garlic; cook 1 minute. Stir in orzo; 1 ounce grated Parmesan cheese; 1/4 cup fat-free, lower-sodium chicken broth; 1 tablespoon white balsamic vinegar; 3/8 teaspoon salt; and 1/4 teaspoon crushed red pepper. SERVES 6 (serving size- about 1/3 cup) CALORIES 50; FAT 3.3g (sat 2g); SODIUM 299mg


Originally Submitted
5/19/2013





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