Wild rice and orzo pilaf

Yield: 1 Servings

Measure Ingredient
1¼ cup Orzo pasta; (about 8 oz)
1 cup Wild rice; (about 6 oz)
3 tablespoons Butter
1 small Onion; diced
1 medium Celery stalk; diced
1 pounds Med mushrooms; sliced
2 teaspoons Chopped fresh thyme leaves
1 teaspoon Salt
¼ teaspoon Coarsely ground black pepper
\N \N Thyme sprigs for garnish

Prepare orzo and wild rice, separately, as labels direct. Meanwhile, in 12-inch skillet, mlet butter over med heat. Add onion and celery, and cook until tender, about 10 min, stirring occasionally. Add mushrooms, thyme, salt, and pepper, and cook 10 min longer, stirring occasionally, until mushrooms are tender and liquid evaporates. IN shallow 2½ qt baking dish, stir orzo, rice, and mushroom mixture until blended. Cool slightly.

Cover and refrigerate up to two days. To complete, preheat oven to 350 degrees. Bake orzo mixture, covered, 45 min. or until hot. Makes about 9 c.

or 12 accompaniment servings. Each serving: 155 calories, 5 g protein, 26 g carbohydrate, 3 g total fat (1 g saturated), 0 mg cholesterol, 220 mg sodium.

Posted to EAT-L Digest by Shawn Zehnder Lea <slea@...> on Feb 17, 1998

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