A creamy Italian-style pasta dish that makes the perfect side dish, or add some protein to make it a hearty and delicious main dish.
Leek and Mushroom Orzo
Ingredients
2 cups chopped leeks
1 Tablespoon vegetable oil
2 cups sliced mushrooms
1 cup dry orzo (rice-shaped pasta) or bulgur
2 cups low-sodium broth (any type)
1 ½ cups chopped tomato
3 Tablespoons cream cheese
1 teaspoon garlic powder
¼ teaspoon each salt and pepper
Directions
- Wash hands with soap and water.
- Sauté leeks in oil in a medium skillet over medium heat until the leeks are soft, about 5 minutes.
- Add mushrooms and cook until soft, about 5 minutes.
- Stir in the orzo and toast lightly, stirring frequently, for about 3 minutes.
- Add broth and bring to a boil. Reduce heat to simmer, stirring occasionally, until the orzo is almost tender, about 8 minutes.
- Add the tomatoes and simmer until orzo is tender, about 2 minutes.
- Remove from heat and stir in cream cheese, garlic powder, salt and pepper. Serve warm.
- Refrigerate leftovers within 2 hours.
Notes
- No fresh tomatoes? Use 1 can (15 ounces) drained diced tomatoes instead.
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Comments
I am not necessarily a mushroom person but this recipe is so tasty. I made this with students in class after they grow lion mane mushrooms in class. I was so impressed with how many students didn't just try it but wanted seconds.
Very easy to make and delicious to taste recipe! Everyone loved it.