Toasted Orzo with Mushrooms & Onions

2 Cups large size orzo (rice shaped pasta)
1 1/2 Tablespoons oil
4 Cups chicken broth
Salt & pepper to taste
1 Onion, chopped
1/2 Pound mushrooms, sliced
1 Tablespoon oil

In a Dutch oven casserole, saut� orzo in oil until the first sign of color. Add broth and seasonings cover pan and simmer orzo for 35 minutes or until orzo is tender and liquid is absorbed. Meanwhile, in large skillet, saut� together onion and mushroom in oil until onion is tender and liquid rendered is evaporated. Stir mushroom mixture into cooked orzo and heat through.