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Ingredients
2 Teaspoons olive oil
1 Cup fresh mushrooms, sliced
1/2 Cup onion, chopped
2/3 Cup orzo pasta
1 (14 oz) Can chicken broth
1/2 Cup carrot, shredded
1 Teaspoon dried marjoram, crushed
1/8 Teaspoon ground black pepper
2 Cups small broccoli flowerets
Instructions
In a large saucepan heat olive oil over medium high heat, cook and stir the mushrooms and onion in hot oil until onion is tender.
Stir in the orzo. Cook and stir about 2 minutes more or until orzo is lightly browned. Remove from heat.
Carefully stir in the chicken broth, carrot, marjoram, and pepper. Bring to boiling; reduce heat; simmer, covered, about 15 minutes or until orzo is tender but still firm.
Remove saucepan from heat; stir in broccoli. Let stand, covered, for 5 minutes.