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Lemon Mushroom Orzo

Sometimes I serve this side dish chilled and other times we enjoy it hot. It has a pleasant tinge of lemon and a nice crunch from pecans. —Shelly Nelson, Akeley, Minnesota
  • Total Time
    Prep/Total Time: 25 min.
  • Makes
    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

Directions

  • Cook orzo according to package directions. Meanwhile, in a large cast-iron or other heavy 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.

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