Want your salad to stand out among a sea of potluck dishes? Proudly present this pilaf.
package (16 ounces) rosamarina (orzo) pasta
cup pine nuts
tablespoons olive or vegetable oil
cloves garlic, finely chopped
cups sliced mushrooms (4 ounces)
medium green onions, sliced (1/2 cup)
cups sliced roma (plum) tomatoes
cup shredded fresh or 1 tablespoon dried basil leaves
Cook and drain pasta as directed on package.
Meanwhile, in 12-inch skillet, cook nuts over medium heat 2 to 3 minutes, stirring constantly, until toasted. Remove from skillet.
Add 1 tablespoon of the oil and the garlic to skillet. Cook and stir over medium-high heat 1 minute. Stir in mushrooms and onions. Cook about 2 minutes, stirring occasionally, until crisp-tender.
Stir in tomatoes, pasta, basil, salt and remaining 1 tablespoon oil. Cook over medium heat, stirring occasionally, until heated through. Spoon into serving dish; sprinkle with nuts.
Cook the pasta as directed on package, but undercook it by a minute or two. Drain, then rinse with cold water and drain again. Toss with a teaspoon of olive or vegetable oil. Refrigerate in tightly covered container or resealable food-storage plastic bag up to 5 days. When making the pilaf, add pasta to the skillet after cooking mushrooms and green onions, and heat through. Then stir in the remaining ingredients and heat through.
NUTRITION INFORMATION PER SERVING
Serving Size: 1 Serving
- Calories from Fat
% Daily Value
- Total Fat
- (Saturated Fat
- Total Carbohydrate
- (Dietary Fiber
% Daily Value*:
- Vitamin A
- Vitamin C
Exchanges:1 Starch; 0 Fruit; 0 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 2 Vegetable; 0 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 1/2 Fat;
*Percent Daily Values are based on a 2,000 calorie diet.