Orzo Pasta with Mushrooms and Leeks

Ingredients

3/4 cup orzo pasta
1 tablespoon margarine or butter
4 ounces fresh assorted mushrooms: (1 1/2 cups)
porcini, crimini, shittakes, chanterelles
or white buttons -- sliced
1 leek (about 1/3 cup) -- chopped
1/4 teaspoon pepper
1/8 teaspoon salt
1 clove garlic -- minced
1/4 cup water
1/4 teaspoon dried marjoram -- crushed
1/2 teaspoon instant beef or chicken bouillon granules
Romano cheese

Instructions

Cook orzo according to package directions; drain well.
Meanwhile, in a large skillet heat butter or margarine over medium-high heat; stir in the mushrooms, leek, pepper, salt, and garlic.
Cook, uncovered, for 5 minutes.
Add water, marjoram, and bouillon granules.
Reduce heat; cook til liquid is almost absorbed, about 6 minutes.
Toss mushroom mixture with pasta.
Sprinkle with Romano, if desired.
Serve with grilled or roasted beef or chicken.