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–+ servings
Orzo with Mushrooms

Orzo with mushrooms and chives

Sometimes the simplest dishes are the best.
4 from 4 votes
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Course Dinner
Cuisine Italian
Servings 4 servings

Ingredients
  

  • 3/4 cup orzo (gluten-free) uncooked (165 g)
  • 1-1/2 tbsp Earth Balance (substitute unsalted butter for low-sodium diets)
  • 3 cups mushrooms cremini (250 g) sliced
  • 1/2 tsp black pepper
  • 3/8 tsp sea salt (omit for low-sodium diet)
  • 1/4 cup wine (white) dry, Madeira, marsala
  • 1/4 cup vegetable stock (low-sodium) no-salt-added for low-sodium diets
  • 1 tbsp white balsamic vinegar
  • 1/4 cup chives (8 g) minced

Instructions
 

  • Cook pasta according to package directions, adding a generous pinch of salt to the cooking water. Mine took 15 minutes to cook. Taste every minute starting at 9 minutes, so you don't overcook it. Drain the pasta without rinsing.
  • Melt Earth Balance (or butter) in a large skillet over medium heat; cook 1 minute or until lightly browned. Add mushrooms, pepper, and just a little salt. Cook 7-8 minutes or until mushrooms release their liquid, stirring frequently. Add white wine, and cook until it evaporates.
  • Add broth and vinegar; stir until heated. Stir in orzo and chives.

Notes

Per serving:
  • 210 calories
  • 3 g fat
  • 1 g saturated fat
  • 1 g monounsaturated fat
  • 1 g polyunsaturated fat
  • 0 g trans fat
  • 0 g cholesterol
  • 273 mg sodium (38 mg sodium with salt omitted & unsalted butter)
  • 288 mg potassium
  • 35 g carbohydrate
  • 2 g fiber
  • 3 g sugars
  • 7 g protein
  • 5 Weight Watchers Points Plus
I used leftover white wine from the fridge, which was a chardonnay. Marsala wine would also be tasty in this dish.
Required FTC disclosure: I am part of the Cooking Light Bloggers' Connection. I was not paid to write this post.