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Stovetop Orzo Medley

 Stovetop Orzo Medley
A burst of butter and a colorful array of vegetables make this pretty pasta side good enough for company. Use a blend of exotic mushrooms to make it extra special. —Marie Rizzio, Interlochen, Michigan
8 ServingsPrep/Total Time: 30 min.


  • 1-1/4 cups uncooked orzo pasta
  • 2 shallots, finely chopped
  • 1 tablespoon olive oil
  • 3/4 pound fresh snow peas
  • 1/2 pound assorted fresh mushrooms (such as portobello, button and/orshiitake), thinly sliced
  • 1/4 cup pine nuts
  • 2 tablespoons butter
  • 1 teaspoon salt
  • 1/2 teaspoon coarsely ground pepper
  • 1/4 cup finely chopped sweet red pepper


  • Cook orzo according to package directions. Meanwhile, in a large
  • skillet, saute shallots in oil for 2 minutes. Add peas and
  • mushrooms; cook 3 minutes longer. Add pine nuts; cook and stir until
  • vegetables are tender.
  • Drain orzo; stir in the shallot mixture, butter, salt and pepper
  • until blended. Sprinkle with red pepper. Yield: 8 servings.
Nutritional Facts: 3/4 cup equals 203 calories, 7 g fat (2 g saturated fat), 8 mg cholesterol, 322 mg sodium, 28 g carbohydrate, 3 g fiber, 7 g protein. Diabetic Exchanges: 2 starch, 1 fat.