Kristi John
1 cup uncooked orzo pasta
5 large mushrooms, chopped
2 tablespoons butter
1 can (14 ½ ounces) chicken broth
½ cup grated Parmesan cheese
2 teaspoons dried basil
1/8 teaspoon pepper
In a large skillet, saute orzo and mushrooms in butter for 3-5 minutes or until the orzo is lightly browned.
Stir in broth. Bring to a boil. Reduce heat; cover and simmer for 10-15 minutes or until liquid is absorbed and orzo is tender. Stir in the Parmesan cheese, basil and pepper.
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