2 tablespoons olive oil

1 onion, chopped

8 ounces mixed wild mushrooms, sliced

2 cups canned low-salt chicken broth

1 cup orzo

3 tablespoons pine nuts, toasted

2 tablespoons minced fresh parsley

  1. Heat oil in a heavy large skillet over medium-high heat. Add onion and mushrooms and saute until golden brown, about 10 minutes.
  1. Add the broth and bring to a boil. Stir in orzo and reduce heat to medium low.  Cover and simmer until orzo is tender and has absorbed all the liquid, stirring occasionally, about 15 minutes.  Remove from heat.
  1. Stir in pine nuts and parsley, season to taste with salt and pepper, and serve immediately.

from Bon Appetit Magazine, October 1992

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