This low-fat pasta recipe is an ideal side dish to serve with grilled or roasted beef or chicken.
¾ cup dried orzo pasta
1 tablespoon margarine or butter
4 ounces assorted fresh mushrooms (such as porcini, crimini, chanterelle, shiitake, or button), sliced or quartered (1-1/2 cups)
1 leek or 2 large green onions, chopped (about 1/3 cup)
¼ teaspoon pepper
⅛ teaspoon salt
1 clove garlic, minced
¼ cup water
½ – 1 teaspoon snipped fresh marjoram or 1/4 teaspoon dried marjoram, crushed
½ teaspoon instant beef or chicken bouillon granules
Grated Romano cheese (optional)
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, dried marjoram (if using), and bouillon granules. Reduce heat; cook until liquid is almost absorbed, about 6 minutes. Stir in fresh marjoram, if using.
Toss mushroom mixture with pasta. Sprinkle with Romano cheese, if desired. Makes 4 to 6 side-dish servings.
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