Name: Mendi's Favorite Orzo
Prep time: 10 min
Cook time: 10 min
Total time: 20 min
Yield: 4 servings
Ingredients: 0.75 cup orzo pasta; 1.5 tablespoons extra-virgin olive oil; 1 (8 ounce) package sliced fresh mushrooms; 0.25 teaspoon onion powder; salt and pepper to taste; 1.5 tablespoons melted butter; 0.5 cup frozen corn kernels, thawed; 0.5 cup frozen green peas, thawed; 2 tablespoons chopped fresh flat-leaf parsley

Ingredients

0.75 cup orzo pasta
1.5 tablespoons extra-virgin olive oil
1 (8 ounce) package sliced fresh mushrooms
0.25 teaspoon onion powder
salt and pepper to taste
1.5 tablespoons melted butter
0.5 cup frozen corn kernels, thawed
0.5 cup frozen green peas, thawed
2 tablespoons chopped fresh flat-leaf parsley

Instructions

Step 1

Bring a large pot of lightly salted water to a boil over high heat. Add the orzo pasta, and cook until al dente, 6 to 7 minutes; drain.
Step 2

Heat the olive oil in a large skillet over medium-high heat. Add the mushrooms, and season with onion powder, salt, and pepper. Cook and stir until the mushrooms have softened and released their liquid, about 5 minutes. Stir in the butter, corn, peas, parsley, and cooked orzo pasta. Season to taste with salt and pepper, and serve immediately.

Enjoy your meal!