Leek and Mushroom Orzo
Ingredients
2 cups
leeks, chopped 1 Tablespoon
oil 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 pepperDirections
- Sauté leeks in oil in a medium skillet over medium heat, stirring occasionally, 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.
Last updated: 05/30/17
1 Comments for "Leek and Mushroom Orzo"
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Submitted by Jennifer Pettit on Wed, 04/26/2017 - 11:18Very easy to make and delicious to taste recipe! Everyone loved it.