Easy Mushroom Orzo

"I cook lots of pasta. One night I had mushrooms that needed to be used and leftover orzo, so I put them together." -Christine Zerby, Marengo, OH

Yield: 4 servings (serving size: 2/3 cup)

Ingredients

• 1  teaspoon  olive oil
• 2  garlic cloves, minced
• 1  tablespoon  finely chopped fresh parsley
• 2  tablespoons  water
• 2  tablespoons  dry white wine
• 1  tablespoon  low-sodium soy sauce
• 1/2  teaspoon  dried thyme
• 1/4  teaspoon  dried oregano
• 1/4  teaspoon  salt
• 1/4  teaspoon  freshly ground black pepper
• 1  (8-ounce) package mushrooms, halved
• 2  cups  hot cooked orzo (about 1 cup uncooked rice-shaped pasta)

Preparation

Heat oil in a large saucepan over medium-high heat. Add garlic; sauté 1 minute. Add parsley and next 8 ingredients (through mushrooms); cook 10 minutes or until mushrooms are tender, stirring occasionally. Combine mushroom mixture and orzo in a medium bowl, and toss well to combine.

Nutritional Information

Calories:

229 (7% from fat)

Fat:

1.9g (sat 0.4g,mono 0.8g,poly 0.1g)

Protein:

9.6g

Carbohydrate:

43g

Fiber:

2.6g

Cholesterol:

0.0mg

Iron:

2.3mg

Sodium:

283mg

Calcium:

19mg