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
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
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