Ingredients
4 1/2
to 5 oz. (2/3 cup) uncooked orzo or rosamarina (rice-shaped pasta)
1
cup baby carrots, quartered lengthwise
1
tablespoon olive oil
1/2
cup chopped onion
1
garlic clove, minced
1
cup sliced fresh mushrooms
1
teaspoon grated lemon peel
1
tablespoon lemon juice
1/4
teaspoon salt
Dash pepper
2
tablespoons chopped fresh parsley
Preparation
In medium saucepan, bring 8 cups water to a boil. Add orzo; cook 8 to 10 minutes or until of desired doneness, adding carrots during last 4 minutes of cooking time.
Meanwhile, in large skillet, heat oil over medium-high heat until hot. Add onion and garlic; cook and stir 1 minute. Add mushrooms; cook and stir 2 to 3 minutes or until tender.
Drain orzo. Add cooked orzo, lemon peel, lemon juice, salt and pepper to skillet; mix well. Reduce heat to low; cook about 1 minute or until thoroughly heated. Stir in parsley.
