Leek and Mushroom Orzo

Bowl of leek and mushroom orzo
Prep time: 15 minutes
Cooking time: 30 minutes
Makes: 9 servings
Nutrition Facts: View Label(s)


2 cups
leeks, chopped
1 Tablespoon
2 cups
mushrooms, sliced
1 cup
dry orzo (rice shaped pasta)
2 cups
chicken or vegetable broth
1 1⁄2 cups
tomato, chopped
3 Tablespoons
light cream cheese
1 teaspoon
garlic powder
1⁄4 teaspoon
each salt and pepper


  1. Sauté leeks in oil in a medium skillet over medium heat, stirring occasionally, until the leeks are soft (about 5 minutes).
  2. Add mushrooms and cook until soft (about 5 minutes).
  3. Stir in the orzo and toast lightly, stirring frequently, for about 3 minutes.
  4. Add broth and bring to a boil. Reduce heat to simmer, stirring occasionally, until the orzo is almost tender, about 8 minutes.
  5. Add the tomatoes and simmer until orzo is tender (about 2 minutes).
  6. Remove from heat and stir in cream cheese, garlic powder, salt and pepper. Serve warm.
  7. Refrigerate leftovers within 2 hours.
Last updated: 03/09/17

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