Over the weekend I went to H&R block (not the tax preparation business) for a small gathering. It's been too long since I've seen Obi and I was excited to spend some time with them. H requested a mushroom and orzo salad, so I thought I would jazz it up a bit and add some more veggies to it. I recently bought The New Mayo Clinic Cookbook for healthy eating and I saw a quinoa with mushroom dish I thought I could twist with orzo. This recipe took 10 minutes to prep and 15 minutes to cook. This is the easiest recipe I've ever cooked!
3 cups of orzo pasta
1/2 yellow onion, chopped
1 garlic clove, minced
1 1/2 of broccoli slaw (can be found in the produce section. Contains broccoli, carrots and red cabbage)
2-3 cups of diced mushrooms (any kind, I used button, shitake, and portobello)
2 tablespoons of vegetable oil
Boil water and cook orzo to desired texture. While the water is boiling, put oil in a saute pan and saute onions and garlic for a minute. Add in mushrooms and cook for 3 minutes until tender. Add broccoli slaw and cook for another 2 minutes. When pasta is done rinse with cold water to stop from cooking. Add orzo to the vegetables and mix together. To serve you can sprinkle with a little parmesan cheese and enjoy!