Orzo and Rice
8 oz. Southwestern Orzo
2 Cloves of fresh garlic, pressed
3 Tablespoons EVO/extra virgin olive oil
1 Small red bell pepper
1 oz. Pine nuts
1 Small onion
1/2 Pound Shitake Mushrooms
Shaved Parmesan Cheese
Salt and Pepper to taste
Sauté mushrooms, garlic and onion in EVO until golden brown and tender, about 8 minutes. Add the pine nuts and red pepper for the last few minutes of cooking time.
Boil water and prepare Orzo like the directions indicate, about 8-9 minutes. Drain and add the cooked Orzo to the sautéed mushroom mix and sprinkle with shaved Parmesan cheese.
This succulent and visually vibrant dish is wonderful served with fish and fresh green beans or as a vegetarian meal with whole grain bread.
