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1. In a Dutch oven cook orzo according to package directions. Drain; toss with 1 tablespoon of the oil. Return to Dutch oven; cover and set aside.
2. Meanwhile, in a large skillet heat remaining oil. Add mushrooms, squash, and garlic; cook, stirring occasionally, over medium heat about 5 minutes or until crisp tender. Stir into cooked orzo along with almonds and basil. Season to taste with salt and pepper. Makes 12 servings.