ORZO WITH WILD MUSHROOMS (for four)
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
- Heat oil in a heavy large skillet over medium-high heat. Add onion and mushrooms and saute until golden brown, about 10 minutes.
- 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.
- Stir in pine nuts and parsley, season to taste with salt and pepper, and serve immediately.
from Bon Appetit Magazine, October 1992