Orzo Pasta with Mushrooms, Leeks and Herbs

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

Preparation Instructions:
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.

White Mushrooms
WHITE Mushrooms
Good source of:
  • Riboflavin and Pantothenic Acid, which aid metabolism
  • Selenium, an antioxidant
  • Copper, an essential nutrient

Use white mushrooms sliced in salads, sautéed on burgers, pizza and pasta, added to egg dishes, quesadillas and stir-fries. A flavor that intensifies when cooked makes them perfect for slow cookers, soups and curries.