What's Cooking Wednesday

Gotta enjoy the squash before it's out of season!!

Squash & Mushroom Orzo
1 1/2 cups dried orzo
1/4 cup olive oil
4 cups assorted mushrooms, halved or sliced
3 medium yellow summer squash, chopped
4 cloves garlic, minced
1/2 cup whole roasted almonds, coarsely chopped
1 cup basil, cut into thin strips
salt & pepper

In a Dutch oven cook orzo according to package directions. Drain; toss with 1 Tbl of the oil. Return to Dutch oven; cover and set aside.

Meanwhile, in a large skillet heat remaining oil. Add mushrooms, squash, and garlic; cook, stirring occasionally, over medium heat about 5 minutes or until crisp tender. Stir into cooked orzo along with almonds and basil. Season to taste with salt and pepper.

Makes 12 servings. (187 calories, 8g fat, 72 mg sodium, 3 g fiber)

Heidi's changes:
- made the orzo in a regular pan (not sure why the Dutch oven?)
- no olive oil in pasta
- used 1 kind of mushrooms (it's what I had!)
- used green instead of yellow squash
- omitted the almonds (as my stash was sitting in my desk drawer at work!)
- used less basil than 1 cup (again, it's what I had)
- when I packed for my lunch I added feta

Overall - I liked it. Veggies + pasta usually makes me a pretty happy lady! Did feel like it was a bit oily for my tastes. And 12 servings? Those are TINY servings!

Comments

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