Lemon Mushroom Orzo

Name: Lemon Mushroom Orzo
Prep time: 15 min
Cook time: 10 min
Total time: 25 min
Yield: 12 servings.
Ingredients: 1 package (16 ounces) orzo pasta; 3 tablespoons olive oil, divided; 3/4 pound sliced fresh mushrooms; 3/4 cup chopped pecans, toasted; 1/2 cup minced fresh parsley; 1 teaspoon grated lemon zest; 3 tablespoons lemon juice; 1 teaspoon salt; 1/2 teaspoon pepper

Sometimes I serve this side dish chilled; sometimes I serve it hot. It has a lovely appearance and goes well with almost any entree. —Shelly Nelson, Akeley, Minnesota

Ingredients

1 package (16 ounces) orzo pasta
3 tablespoons olive oil, divided
3/4 pound sliced fresh mushrooms
3/4 cup chopped pecans, toasted
1/2 cup minced fresh parsley
1 teaspoon grated lemon zest
3 tablespoons lemon juice
1 teaspoon salt
1/2 teaspoon pepper

Directions

Cook orzo according to package directions. Meanwhile, in a large skillet, heat 2 tablespoons oil over medium-high heat. Add mushrooms; cook and stir until tender and lightly browned. Drain orzo.
In a large bowl, place orzo, mushroom mixture, pecans, parsley, lemon zest, lemon juice, salt, pepper and remaining oil; toss to combine.

Nutrition Facts

3/4 cup: 225 calories, 9g fat (1g saturated fat), 0 cholesterol, 202mg sodium, 31g carbohydrate (2g sugars, 2g fiber), 6g protein. Diabetic Exchanges: 2 starch, 1-1/2 fat.

Originally published as Lemon Orzo Salad in Taste of Home Christmas Annual 2016