A very nice addition to most
many main dishes, and you can
change up the ingredients in many ways...
Servings: (2)
Prep: 5 Mins. |
Cook: 15 Mins.

Posted by Sandra


2 tablespoons unsalted butter
1 cup orzo pasta
3 cups low-sodium chicken broth
2 tablespoons olive oil
2 green onions, chopped
4 crimini mushrooms, sliced
1/4 cup pine nuts, toasted
1/4 cup fresh flat-leaf parsley
Kosher salt and freshly ground pepper, to taste


Melt 2 tablespoons of the butter in medium saucepan. Add orzo and stir until pasta is toasted, about 3-5 minutes. Add broth, bring to a boil, reduce heat to low, cover, and simmer pasta until done, about 7 to 10 minutes. (Don’t overcook the orzo ;-)

Meanwhile, heat the olive oil sauté pan, and add green onions and mushrooms and cook until tender. Add toasted pine nuts, and the salt and pepper, to taste.

Once orzo is al dente, add the veggie and nut mixture, stirring to combine, and then add the freshly chopped parsley. Serve, and enjoy!

1 comment:

sandra said...

This is done in 15 minutes, and it is the perfect sidedish to any seafood or meat!


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