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.