Ingredients:
4 tablespoons butter
1 cup orzo pasta
3 cups canned chicken broth
6 scallions
6 large button mushrooms
1/2 cup pine nuts
1/2 cup chopped fresh Italian parsley
salt and pepper
Directions:
Melt 2 tablespoons of the butter in medium saucepan.
Add orzo and stir until pasta is toasted, about 3-5 minutes.
Add broth, bring to a boil and cook pasta until done; drain.
Melt the remaining 2 tablespoons of butter in a saute pan.
Add scallions and mushrooms and cook until crisp-tender.
Add pine nuts, salt and pepper to taste.
Stir in the cooked orzo and fresh parsley, and heat through.
Servings: 4
Time preparation: 10 min.
Time total: 20 min.