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Herbed Orzo Pilaf (Crowd Size)

Herbed Orzo Pilaf (Crowd Size)
  • Prep 40 min
  • Total 40 min
  • Servings 16
Want your salad to stand out among a sea of potluck dishes? Proudly present this pilaf.
April 24, 2012

Ingredients

  • 1 pkg (2 lbs/907 g) rosamarina (orzo) pasta
  • 1/4 cup (50 mL) pine nuts
  • 2 tbsp (30 mL) olive or vegetable oil
  • 2 cloves garlic, finely chopped
  • 1 1/2 cups (375 mL) sliced mushrooms
  • 8 medium green onions, sliced (1/2 cup/125 mL)
  • 2 cups (500 mL) sliced roma (plum) tomatoes
  • 1/4 cup (50 mL) shredded fresh or 1 tbsp (15 mL) dried basil leaves
  • 1/2 tsp (2 mL) salt

Steps

  • 1
    Cook and drain pasta as directed on package.
  • 2
    Meanwhile, in 12-inch skillet, cook nuts over medium heat 2 to 3 minutes, stirring constantly, until toasted. Remove from skillet.
  • 3
    Add 1 tablespoon of the oil and the garlic to skillet. Cook and stir over medium-high heat 1 minute. Stir in mushrooms and onions. Cook about 2 minutes, stirring occasionally, until crisp-tender.
  • 4
    Stir in tomatoes, pasta, basil, salt and remaining 1 tablespoon oil. Cook over medium heat, stirring occasionally, until heated through. Spoon into serving dish; sprinkle with nuts.

  • Do-Ahead: Cook the pasta as directed on package, but undercook it by a minute or two. Drain, then rinse with cold water and drain again. Toss with a teaspoon of olive or vegetable oil. Refrigerate in tightly covered container or resealable food-storage plastic bag up to 5 days. When making the pilaf, add pasta to the skillet after cooking mushrooms and green onions, and heat through. Then stir in the remaining ingredients and heat through.

Nutrition Facts

Serving Size: 16 Servings (about 1/2 cup each)
Calories
135
Total Fat
3g
Saturated Fat
1g
Cholesterol
0mg
Sodium
80mg
Total Carbs
25g
Dietary Fiber
2g
Protein
4g
% Daily Value*:
Exchanges:
*Percent Daily Values are based on a 2,000 calorie diet.
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