Ingredients
1/4 teaspoon salt
2 cups mushrooms (sliced)
11/2 cups tomatoes (chopped)
1 cup orzo (dry)
1 tablespoon oil
1/4 teaspoon pepper
3 tablespoons cream cheese
2 cups vegetable broth
2 cups leek (chopped)
1 teaspoon garlic powder
Steps
- Sauté leeks in oil in a medium skillet over medium heat, stirring occasionally, until the leeks are soft (about 5 minutes).
- Add mushrooms and cook until soft (about 5 minutes).
- Stir in the orzo and toast lightly, stirring frequently, for about 3 minutes.
- Add broth and bring to a boil. Reduce heat to simmer, stirring occasionally, until the orzo is almost tender, about 8 minutes.
- Add the tomatoes and simmer until orzo is tender (about 2 minutes).
- Remove from heat and stir in cream cheese, garlic powder, salt and pepper. Serve warm.
- Refrigerate leftovers within 2 hours.
U.S. Department of Agriculture. Nutrition.gov Website. Leek and Mushroom Orzo. Recipe source: Source MedlinePlus. Available at nutrition.gov/recipes. Access date: 09-05-2024.