Leek and Mushroom Orzo

Makes 4 servings


 2 cups leeks, chopped
 1 tablespoon oil
 2 cups mushrooms, sliced
 1 cup dry orzo (rice shaped pasta) or rice
 2 cups chicken or vegetable broth
 1 1/2 cups tomato, chopped
 3 tablespoons cream cheese
 1 teaspoon garlic powder
 1/4 teaspoon each salt and pepper


1. Sauté leeks in oil in a medium skillet over medium heat,
stirring occasionally, until the leeks are soft (about 5 minutes).
2. Add mushrooms and cook until soft (about 5 minutes).
3. Stir in the orzo and toast lightly, stirring frequently, for
about 3 minutes.
4. Add broth and bring to a boil. Reduce heat to simmer,
stirring occasionally, until the orzo is almost tender,
about 8 minutes.
5. Add the tomatoes and simmer until orzo is tender (about
2 minutes).
6. Remove from heat and stir in cream cheese, garlic
powder, salt and pepper. Serve warm.

Recipe from: Food Hero

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