orzo with mushrooms and leeks

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* Exported from MasterCook *

 

Orzo Pasta with Mushrooms and Leeks

 

Recipe By :BHG

Serving Size : 6 Preparation Time :0:00

Categories : 2002-07-16 Pasta

Side Dishes

 

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

3/4 cup orzo pasta

1 tablespoon margarine or butter

4 ounces fresh assorted mushrooms -- sliced or quartered (1 1/2

cups)

(porcini, crimini, chanterelles, shiitakes, or white

buttons)

1 leek or 2 large green onions -- chopped (about 1/2 cup)

1/4 teaspoon pepper

1/8 teaspoon Salt

1 clove garlic -- minced

1/4 cup water

1/2 teaspoon snipped fresh marjoram -- double if you prefer

1/2 teaspoon instant beef or chicken bouillon granules -- see tips

Grated Romano cheese (optional)

 

Cook orzo according to package directions; drain well. Meanwhile, in a large

skillet heat margarine or butter over medium-high heat; stir in the mushrooms,

leek or green onions, pepper, salt, and garlic. Cook, uncovered, for 5 minutes.

Add water, marjoram, and bouillon granules. Reduce heat; cook till liquid is

almost absorbed, about 6 minutes. Toss mushroom mixture with pasta. Sprinkle

with Romano, if desired.

 

Nutrition facts per serving: 167 cal., 4 g total fat (2 g sat. fat), 8 mg chol.,

209 mg sodium, 29 g carb., 2 g fiber, 5 g pro. Daily Values: 2% vit. A, 4% vit.

C, 1% calcium, 14% iron.

 

TIP - TO MAKE THIS VEGETARIARN use chicken-style vegetarian bouillon

 

Source:

" Our daily pasta by David Feder (ed), 1996-04 "

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Per Serving (excluding unknown items): 110 Calories; 2g Fat (19.2% calories from

fat); 3g Protein; 19g Carbohydrate; 1g Dietary Fiber; trace Cholesterol; 101mg

Sodium. Exchanges: 1 Grain(Starch); 0 Lean Meat; 1/2 Vegetable; 1/2 Fat.

 

NOTES : You'll enjoy this simple side dish alongside grilled or roasted beef or

chicken.

 

Nutr. Assoc. : 0 0 4196 0 3891 0 0 0 0 3382 26440 0