Total Time
20mins
Prep 10 mins
Cook 10 mins

Ingredients Nutrition

Directions

  1. Melt 2 tablespoons of the butter in medium saucepan.
  2. Add orzo and stir until pasta is toasted, about 3-5 minutes.
  3. Add broth, bring to a boil and cook pasta until done; drain.
  4. Melt the remaining 2 tablespoons of butter in a sauté pan.
  5. Add scallions and mushrooms and cook until crisp-tender.
  6. Add pine nuts, salt and pepper to taste.
  7. Stir in the cooked orzo and fresh parsley, and heat through.
Most Helpful

5 5

I thought the recipe was very good. However, it lacked a little zip so I added 2 tablespoons of drained capers and it did the trick. Yummy! I agree that you could use less butter for health sake without losing much flavor but I use the full amount for special occasions.

5 5

What can I say? Next time I can only fix half the recipe so I will only eat half as much. Wonderful! I toasted the pine nuts and next time I will reduce the butter in an effort not to have so much at one sitting. In my defense, I did use the plant based "butter".

5 5

This was great! I altered the recipe for 2 servings and then added about 3 Tblsp. more orzo and then didn't have to drain the broth it just thickened into the orzo. I didn't have pine nuts, so I toasted slivered almonds. This is a keeper. Great for a potluck. Thanks!