Mushroom & Tomato Orzo
- Prep Time: 12 minutes
- Cook Time: 20 minutes
- Total Time: 32 minutes
- Yield: 4 servings 1x
Description
Comforting, vibrant, and made in just one pot, this hearty vegetarian mushroom and tomato orzo skillet is weeknight perfection. Serve with a crisp green salad and warm crusty bread for an easy, satisfying meal. Finish with a sprinkle of grated Parmesan for an extra touch of comfort.
Ingredients
Scale
- 1 leek
- 2 tbsp (25 mL) olive oil
- 3 garlic cloves, minced
- 1 lb. (500 g) small fresh mushrooms, halved
- 1 can (28oz/796 mL) Italian flavoured tomatoes
- 1 cup (250 mL)water
- 2/3 cup (150 mL) Orzo pasta
- 1/2 cup (125 mL) fresh basil leaves, thinly sliced
- salt and pepper to taste
- Garnish: grated Parmesan cheese (optional)
Instructions
- Slice off and discard the dark green tops and roots of leek. Cut in half lengthwise and rinse under water to remove any grit; thinly slice.
- In a large, deep skillet or saucepan heat the oil over medium heat. Add the leeks and garlic and cook, stirring constantly, for 3-4 minutes or until the leek begins to soften.
- Add mushrooms and cook, stirring frequently, for 2-3 minutes. Stir in the tomatoes, breaking up with a spoon, water and orzo. Bring to boil, and cook, stirring occasionally, for 12 -15 minutes or until the orzo is tender and it has thickened.
- Remove from heat and stir in the basil. Pass the cheese to sprinkle on top if desired. Add salt and pepper to taste.