Leek and Mushroom Orzo

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)

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

Directions

Wash hands with soap and water.
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 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.