Leek and Mushroom Orzo
Cook this delicious pasta dish in 45 minutes that will taste great for dinner and for leftovers the next day.
contains dairycontains meat
Ingredients
US
Metric
- 2 cups leek (chopped)
- 1 tablespoon oil
- 2 cups mushrooms (sliced)
- 1 cup orzo (dry)
- 2 cups vegetable broth
- 1 1/2 cups tomatoes (chopped)
- 3 tablespoons cream cheese
- 1 teaspoon garlic powder
- 1/4 teaspoon salt
- 1/4 teaspoon pepper
Make it lactose-friendly
- 3 tablespoons cream cheese → lactose-free cream cheese
Steps
- Sauté leeks in oil in a medium skillet over medium heat, stirring occasionally, until the leeks are soft (about 5 minutes).Add mushrooms and cook until soft (about 5 minutes).Stir in the orzo and toast lightly, stirring frequently, for about 3 minutes.Add broth and bring to a boil. Reduce heat to simmer, stirring occasionally, until the orzo is almost tender, about 8 minutes.Add the tomatoes and simmer until orzo is tender (about 2 minutes).Remove from heat and stir in cream cheese, garlic powder, salt and pepper. Serve warm.Refrigerate leftovers within 2 hours.
Nutrition (estimated, per serving)
| Calories | 37 |
|---|---|
| Protein | 1.1 g |
| Fat | 1.7 g |
| Carbs | 4.9 g |
| Fiber | 0.8 g |
| Sodium | 220 mg |
Source
Nutrition.gov (USDA) — Public domain (U.S. government work)