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Squash and Mushroom Orzo

Makes: 12 servings
Start to Finish 35 mins
Squash and Mushroom Orzo
Ingredients
  • 1 1/2  cups  dried orzo
  • 1/4  cup  olive oil
  • 4  cups  assorted mushrooms, halved or sliced (such as shiitake, crimini, or button)
  • 3  medium yellow summer squash, chopped
  • 4  cloves garlic, minced
  • 1/2  cup  whole roasted almonds, coarsely chopped
  • 1  cup  basil, cut into thin strips
  •  Salt and freshly ground black pepper
Directions

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.

Nutrition Facts (Squash and Mushroom Orzo)
  • Servings Per Recipe 12,
  • cal. (kcal) 187,
  • Fat, total (g) 8,
  • sat. fat (g) 1,
  • carb. (g) 25,
  • Monosaturated fat (g) 5,
  • Polyunsaturated fat (g) 1,
  • fiber (g) 3,
  • sugar (g) 1,
  • pro. (g) 5,
  • vit. A (IU) 243,
  • vit. C (mg) 4,
  • Thiamin (mg) 0,
  • Riboflavin (mg) 0,
  • Niacin (mg) 3,
  • Pyridoxine (Vit. B6) (mg) 0,
  • Folate (g) 73,
  • sodium (mg) 72,
  • Potassium (mg) 221,
  • calcium (mg) 40,
  • iron (mg) 1,
  • Percent Daily Values are based on a 2,000 calorie diet

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