Leek and Mushroom Orzo

Our Leek Magazine features this recipe:

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 pepper

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.