Brimming with antioxidants as well as fantastic flavor, this savory orzo will quickly become a favorite dish in your home. Try adding fresh baby spinach to the saute pan a few minutes before tossing with the orzo. Top with shaved Parmigiano-Reggiano, and serve with Italian baked chicken or grilled fish.
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.
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.