Leek and Mushroom Orzo

Name: Leek and Mushroom Orzo
Prep time: 15 minutes
Cook time: 30 minutes
Yield: 4 Cups

A creamy Italian-style pasta dish that makes the perfect side to your favorite roasted or grilled protein.

Medium bowl of a saucy orzo dish with vegetables.

Prep time: 15 minutes
Cook time: 30 minutes
Makes: 4 Cups
Nutrition Facts: View label

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 black pepper

Directions

Wash hands with soap and water.
Rinse fresh vegetables under running water before preparing.
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.

Featured in a Food Hero Monthly

Comments

Submitted by HENelson13 on Thu, 01/16/2025 - 10:50

Delicious and easy Orzo recipe. I made this dairy free by making cream cheese out of tofu (easy 5 ingredients with blender). I also added some red pepper flakes for spice and spinach as well. Pairs nicely with chicken! Great healthy, tasty, and creamy Orzo and vegetable meal.

Submitted by mandy.hatfield@... on Mon, 01/29/2024 - 14:27

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.

Submitted by walscaro on Sat, 04/04/2020 - 07:37

Wow! I definitely felt like a Food Hero after making this last night. I have to admit to changing up a few ingredients because of wanting to use what we had on hand, but the flavors and ease of prep that come with this flexible recipe were so impressive. I used about 3 cups of penne pasta instead of orzo and a drained can (15 ounces) of diced tomatoes (instead of the fresh that I assume the recipe suggests) which I added with the broth. It took an extra 5-10 minutes for the larger pasta to cook. I skipped the salt and added about 1/4 teaspoon thyme since it goes so well with mushrooms. Thanks!

Submitted by Jennifer Pettit on Wed, 04/26/2017 - 11:18

Very easy to make and delicious to taste recipe! Everyone loved it.

You might also like...

Recipes A to Z (without photos)

Turkey Pumpkin Chili

Turkey Pumpkin Chili

A hearty and flavorful chili with lean ground turkey, filling beans and the right amount of spice!

Prepare:

5 minutes

Cook:

90 minutes

Makes:

10 cups

Green Salad with Peas

Lettuce bed topped with peas and feta cheese on a plate.

Green Salad with Peas

Fresh green salad, tossed with peas, cucumber and creamy feta.

Prepare:

15 minutes

Makes:

6 cups

Peanut Butter Yogurt Dip

Small bowl of yogurt and peanut butter mix served with sliced apples.

Peanut Butter Yogurt Dip

This peanut butter dip comes together in 5 minutes and is perfect with apples and celery.

Prepare:

5 minutes

Makes:

12 Tablespoons (¾ cup)

Succotash

Bowls filled with a variety of vegetables and okra.

Succotash

Combine sweet corn and tender lima beans with okra and tomato to make the perfect side dish of summer or any time of the year. Succotash is a blend of indigenous and African Heritage foods and we thank those who have shared this recipe with Food Hero.

Prepare:

15 minutes

Cook:

30 to 45 minutes

Makes:

5 ½ cups

Green Beans with Onions and Almonds