Squash and Mushroom Orzo

By Bexter

Ingredients

• 1-1/2 cups dried orzo
• 1/4 cup olive oil
• 4 cups assorted mushrooms, halved or sliced (such as shiitake, crimini, or button)
• 3 medium yellow summer squash, chopped
• 4 cloves garlic, minced
• 1/2 cup whole roasted almonds, coarsely chopped
• 1 cup basil, cut into thin strips
• Salt and freshly ground black pepper

Preparation

Step 1

In a Dutch oven cook orzo according to package directions. Drain; toss with 1 tablespoon of the oil. Return to Dutch oven; cover and set aside.

2. Meanwhile, in a large skillet heat remaining oil. Add mushrooms, squash, and garlic; cook, stirring occasionally, over medium heat about 5 minutes or until crisp tender. Stir into cooked orzo along with almonds and basil. Season to taste with salt and pepper. Makes 12 servings.