Taste of Home
Lemon Mushroom Orzo
TOTAL TIME: Prep/Total Time: 25 min.
YIELD: 12 servings.
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
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1 package (16 ounces) orzo pasta
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3 tablespoons olive oil, divided
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3/4 pound sliced fresh mushrooms
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3/4 cup chopped pecans, toasted
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1/2 cup minced fresh parsley
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1 teaspoon grated lemon zest
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3 tablespoons lemon juice
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1 teaspoon salt
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1/2 teaspoon pepper
Directions
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1.
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.
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2.
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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