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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
low-sodium chicken or vegetable broth
1 1⁄2 cups
tomato, chopped
3 Tablespoons
cream cheese
1 teaspoon
garlic powder
1⁄4 teaspoon
each salt and pepper

Directions

  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.
Photo of Leek and Mushroom Orzo
Prep time: 15 minutes
Cooking time: 30 minutes
Makes: 4 cups
Nutrition Facts: View Label
Last updated: 04/03/20

2 Comments for "Leek and Mushroom Orzo"

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!

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