Mendi’s Favorite Orzo

Ingredients

• 0.75 cup orzo pasta
• 1.5 tablespoons extra-virgin olive oil
• 1 (8 ounce) package sliced fresh mushrooms
• 0.25 teaspoon onion powder
• salt and pepper to taste
• 1.5 tablespoons melted butter
• 0.5 cup frozen corn kernels, thawed
• 0.5 cup frozen green peas, thawed
• 2 tablespoons chopped fresh flat-leaf parsley

Steps

1. Bring a large pot of lightly salted water to a boil over high heat. Add the orzo pasta, and cook until al dente, 6 to 7 minutes; drain.
2. Heat the olive oil in a large skillet over medium-high heat. Add the mushrooms, and season with onion powder, salt, and pepper. Cook and stir until the mushrooms have softened and released their liquid, about 5 minutes. Stir in the butter, corn, peas, parsley, and cooked orzo pasta. Season to taste with salt and pepper, and serve immediately.