1.In a large pot of boiling, salted water, cook the orzo until al dente; drain and return to the pot. Stir in the pine nuts, parsley, lemon juice, lemon peel and 2 tablespoons extra-virgin olive oil; season with salt and pepper.
In a skillet, heat 1/4 cup olive oil over high heat until rippling. Add the mushrooms and cook, stirring occasionally, until browned, about 7 minutes.
Divide the orzo among 4 plates and top with the mushrooms.
Originally Submitted
7/12/2009
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