Prep 10 mins
Cook 20 mins
A step away from the everyday side dishes. I got this from Taste of Home 1999. It's been a favorite side dish ever since. I usually add more Worcestershire sauce, because I really like the flavor. Enjoy
- 1 small onion, chopped
- 1⁄4 cup butter or 1⁄4 cup margarine
- 1 1⁄3 cups uncooked ring pasta or 1 1⁄3 cups orzo pasta or 1 1⁄3 cups other small shell pasta
- 1 (10 1/2 ounce) can beef consomme, undiluted
- 1 cup water
- 1 (7 ounce) can mushroom stems and pieces, undrained
- 1 tablespoon Worcestershire sauce
- 1 teaspoon salt
- 1⁄4 teaspoon soy sauce
- 1 dash pepper
- In a large skillet, saute onion in butter until tender.
- Add remaining ingredients; bring to a boil.
- Reduce heat; cover and simmer for 20 minutes or unil the pasta is tender and the liquid is absorbed.
I love one-dish meals, especially meatless ones that are as easy, healthy, and tasty as this one. It would have been perfect with less salt--next time I'll use a half teaspoon. The only changes I made were using olive oil and Smart Balance instead of butter and using beef broth instead of consomme. I misread the directions and simmered it uncovered, but it turned out fine. I sprinkled fresh parmesan on the top.