Yield: 6 Servings
| Measure | Ingredient |
|---|---|
| 2 quarts | Water |
| 1¼ cup | Orzo pasta, uncooked |
| 1 each | Garlic clove, pressed |
| 1 cup | Mushrooms, chopped |
| 2 eaches | Scallions, chopped |
| 1 tablespoon | Olive oil |
| ¼ teaspoon | Black pepper |
Bring water to a boil in a pan. Stir in the orzo & cook until al dente. This should take about 7 minutes. Drain & set aside.
Saute the garlic, mushrooms & scallions in the oil in a skillet until soft, about 3 minutes. Stir in the orzo, cook for a further 2 minutes. Sprinkle with pepper & serve.
"Vegetarian Gourmet" Winter, 1995