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2 cups chopped leeks
1 Tablespoon vegetable oil
2 cups sliced mushrooms
1 cup dry orzo (rice-shaped pasta)
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


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


  • No fresh tomatoes? Use 1 can (15 ounces) drained diced tomatoes instead.
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4 Cups
Prep time:
15 minutes
Cooking time:
30 minutes
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