Source:
99% Fat-Free, Healthy Cooking
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2 tablespoons water
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1 cup white button mushrooms, sliced
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1/2 cup white onion, chopped
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2 teaspoons garlic, minced
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1/2 cup orzo
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1 1/2 cups chicken stock
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1 tablespoon Grated Parmesan cheese, freshly
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1 tablespoon flat leaf parsley, fresh, chopped, optional
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Preheat a medium saucepan over medium heat.
Combine the water, mushrooms, and onion in the hot pan. Cook for about 3 minutes, stirring constantly, until the onion is translucent.
Stir in the garlic and orzo to combine thoroughly, then stir in 1 cup of the chicken stock. Continue to cook, stirring in the remaining stock 2 tablespoons at a time, until the pasta is al dente, about 12 minutes.
Remove from the heat and cover to keep warm until ready to serve. Stir in the Parmesan cheese and, if desired, the parsley.
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