HERBED MUSHROOM ASPARAGUS ORZO
I have lately started favoring orzo over rice as a side dish to many meals. It just has a better texture and taste. This recipe is so versitle also, you can add any herbs to get the flavor you want; keep the mushrooms or not; add asparagus or not or add any vegetable that you want to create numerous flavor combinations.
Provided by cathy tate
Categories Pasta Sides
Time 20m
Number Of Ingredients 6
Steps:
- 1. Cook orzo according to directions on package. Chop mushrooms and asparagus into bite-sized pieces. Chop each herb into small pieces (I use parsley/chives/thyme/basil). In skillet, sprayed with cooking spray, saute mushrooms and asparagus 3 minutes. Remove from heat; set aside.
- 2. When orzo has completed cooking, add the olive oil and stir (taste as you add-start out using only a little then add more-until you get the right taste for you), make sure you don't get too much olive oil. Add mushroom mixture; stir. Add herbs; stir. Top with crumbled feta or asiago if desired
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