Ingredients
- 2 teaspoons olive oil
- 1 cup sliced fresh mushrooms
- 1/2 cup onion
- 2/3 cup orzo pasta (rosamarina)
- 1 (14 ounce) can chicken broth
- 1/2 cup shredded carrot
- 1 teaspoon dried marjoram, crushed
- 1/8 teaspoon pepper
- 2 cups broccoli florets
Directions
-
In a large saucepan heat olive oil over medium-high heat.
-
Cook and stir the mushrooms and onion until onion is tender.
-
Stir in orzo.
-
Cook and stir about 2 minutes or until orzo is lightly browned.
-
Remove from heat.
-
Carefully stir in chicken broth, carrot, marjoram, and pepper.
-
Bring to boiling: reduce heat.
-
Simmer, covered, about 15 minutes or until orzo is tender but still firm.
-
Remove saucepan from heat: stir in broccoli.
-
Let stand, covered, for 5 minutes.
-
Serve.