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Mendi's Favorite Orzo

SUBMITTED BY: dizzygrltoo

"This is a fast, low budget and vegetarian friendly side dish, meal or potluck dish. It serves 2 as a meal and 4 as a side dish. Use pan drippings for added flavor."
PREP TIME  10 Min
COOK TIME  10 Min
READY IN  20 Min
SERVINGS & SCALING
Original recipe yield: 4 servings
    
About  scaling  and  conversions

INGREDIENTS

  • 3/4 cup orzo pasta
  • 1 1/2 tablespoons extra-virgin olive oil
  • 1 (8 ounce) package sliced fresh mushrooms
  • 1/4 teaspoon onion powder
  • salt and pepper to taste
  • 1 1/2 tablespoons melted butter
  • 1/2 cup frozen corn kernels, thawed
  • 1/2 cup frozen green peas, thawed
  • 2 tablespoons chopped fresh flat-leaf parsley

DIRECTIONS

  1. Bring a large pot of lightly salted water to a boil over high heat. Add the orzo pasta, and cook until al dente, 6 to 7 minutes; drain.
  2. Heat the olive oil in a large skillet over medium-high heat. Add the mushrooms, and season with onion powder, salt, and pepper. Cook and stir until the mushrooms have softened and released their liquid, about 5 minutes. Stir in the butter, corn, peas, parsley, and cooked orzo pasta. Season to taste with salt and pepper, and serve immediately.
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Recipe Submitter:

dizzygrltoo
Cooking Level: Intermediate
Home Town: Dallas, Texas, USA
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NUTRITION INFORMATION

Servings Per Recipe: 4

Amount Per Serving

Calories: 268

  • Total Fat: 10.3g
  • Cholesterol: 12mg
  • Sodium: 168mg
  • Total Carbs: 37.3g
  •     Dietary Fiber: 3.3g
  • Protein: 8.4g

VIEW DETAILED NUTRITION

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