3/4 cup orzo pasta
1 tablespoon margarine or butter
4 ounces assorted fresh mushrooms such as crimini, chanterelles, shiitakes, or white, sliced or quartered (1-1/2 cups)
1 leek or 2 large green onions, chopped (about 1/3 cup)
1/4 teaspoon pepper
1/8 teaspoon salt
1 clove garlic, minced
1/4 cup water
1 teaspoon snipped fresh marjoram or 1/4 teaspoon dried marjoram, crushed
1 teaspoon fresh basil, chopped or 1/4 teaspoon dried basil
1/2 teaspoon instant beef or chicken bouillon granules
Grated Romano cheese (optional)
Serves: Makes 4 to 6 side-dish servings
Prep Time: 20 minutes
Cook orzo according to package Directions; drain well.
Meanwhile, in a large skillet heat margarine or butter over medium-high heat; stir in the mushrooms, leek or green onion, pepper, salt, and garlic. Cook, uncovered, for 5 minutes. Add water, marjoram, and bouillon granules. Reduce heat; cook till liquid is almost absorbed, about 6 minutes, stir in fresh basil.
Toss mushroom mixture with pasta. Sprinkle with Romano cheese, if desired.