Mendi’s Favorite Orzo

Mendi’s Favorite Orzo

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.

Ready in: 20 m

Calories: 266

Ingredients

  • 3/4 cup orzo pasta
  • 1 1/2 tablespoons extra-virgin olive oil
  • 1 (8 ounce) package sliced fresh mushrooms
  • 1/4 teaspoon onion powder
  • salt and pepper to taste
  • 1 1/2 tablespoons melted butter
  • 1/2 cup frozen corn kernels, thawed
  • 1/2 cup frozen green peas, thawed
  • 2 tablespoons chopped fresh flat-leaf parsley
  • Recipe Instructions

    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.

    Directions

    • Prep10 m
    • Cook10 m
    • Ready In20 m
    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.

      Footnotes

      • Partner Tip
      • Reynolds® Aluminum foil can be used to keep food moist, cook it evenly, and make clean-up easier.

      Gallery “Mendi’s Favorite Orzo”

      Mendi's Favorite Orzo

      Mendi's Favorite Orzo

      Mendi's Favorite Orzo

      Mendi's Favorite Orzo

      Mendi's Favorite Orzo

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