Ingredients:
1 (14 ounce) cans low sodium chicken broth, plus water to make 2 cups
2 tablespoons reduced sodium soy sauce ( preferably Kikkoman)
1 envelope dehydrated onion soup mix
8 -12 ounces fresh mushrooms, cleaned and thinly sliced
1 tablespoon extra virgin olive oil
2 tablespoons butter or 2 tablespoons extra virgin olive oil ( or 1 Tbsp each)
1 cup uncooked orzo pasta
1/4 cup finely chopped onions
1 clove garlic, pressed or finely chopped,more to taste
1 can water chestnuts, rinsed under very hot water,drained,and thinly sliced
1/4 cup thinly sliced scallions ( green onions)
2 tablespoons chopped fresh parsley leaves
1 (10 ounce) packages frozen peas, thawed and patted dry
1/4 cup freshly grated parmesan cheese
salt & freshly ground black pepper
Directions:
Thoroughly mix chicken broth, water, soy sauce, and onion soup mix, and set aside.
Saute mushrooms in 1 Tbsp olive oil over high heat until they give up their moisture and most of it has evaporated.
Add to broth mixture.
In same pan, heat butter and/or olive oil in medium saucepan over medium-high heat.
Add orzo, and stir to coat with oil.
Saute, stirring almost constantly, until pasta just begins to brown.
Add onion and garlic, and continue to saute until onion is translucent and some pasta grains are very lightly browned.
Add chicken broth mixture, cover, reduce heat to low, and simmer for 6-7 minutes, until pasta is partially cooked but still fairly firm.
Taste, and adjust salt and pepper as necessary.
Spray a baking dish with nonstick spray or grease with a little olive oil.
Transfer pasta and all remaining ingredients to casserole, toss to thoroughly combine, cover with foil, and bake at 350 degrees F for 30 minutes.
Uncover, and bake for 10 minutes longer.
This doubles nicely for a larger group, but add about an extra 1/2 cup of broth or water to the liquid.
Servings: 4-6
Time preparation: 10 min.
Time total: 70 min.