Mendis Favorite Orzo Food

MENDI'S FAVORITE ORZO

Mendi's Favorite Orzo image

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.

Provided by dizzygrltoo

Categories Everyday Cooking Vegetarian Side Dishes

Time 20m

Yield 4

Number Of Ingredients 9

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

Steps:

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.
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.

Nutrition Facts : Calories 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, Sodium 58.2 mg, Sugar 4.2 g

MENDI'S FAVORITE ORZO

Mendi's Favorite Orzo image

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.

Provided by dizzygrltoo

Categories Vegetarian Side Dishes

Time 20m

Yield 4

Number Of Ingredients 9

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

Steps:

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.
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.

Nutrition Facts : Calories 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, Sodium 58.2 mg, Sugar 4.2 g

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