Recipes from the Heart, great for the Tummy!
(submitted by: Linda T.)
1/2 block of butter w/Olive oil
1 onion, diced
2 Zucchini, diced
1 1/2 cup uncooked Orzo Pasta
1 10oz. box sliced fresh mushrooms
1 can chicken broth
3/4 cup white wine
Garlic powder to taste and/or 2 cloves of minced garlic
Salt and pepper to taste
3/4 cup grated Parmesan Cheese
1/2 cup fresh Parsley
Melt 1/2 the butter with olive oil in a skillet over medium heat. Stir in the onions and fresh garlic and cook until tender. Mix in Orzo, mushrooms and remaining butter. Cook and stir 5 minutes, until butter is melted and mushrooms are tender.
Pour chicken broth and wine into skillet and bring to a boil. Season with garlic powder, salt and pepper.
Cook 7 to 10 minutes until Orzo is al dente.
Stir in Parmesan Cheese and Parsley to serve.