Categories: Pasta, Rachael Ray, Side Dish

Ingredients

• 1 lb orzo pasta
• 3/4 cup pine nuts, toasted
• 3/4 cup flat leaf parsley, chopped
• 2 lemons, juice of
• 1 lemon, zest of
• 2 (6 ounce) white mushrooms, sliced
• 2 tablespoons extra virgin olive oil
• 1/4 cup extra virgin olive oil

Directions

1. In a large pot of boiling, salted water, cook the orzo until al dente.

2. Drain and return to the pot. Stir in the pine nuts, parsley, lemon juice, lemon peel and 2 tablespoons extra-virgin olive oil.

3. Season with salt and pepper.

4. In a skillet, heat 1/4 cup olive oil oven high heat until rippling.

5. Add the mushrooms and cook, stirring occasionally, until browned, about 7 minutes.

6. Divide the orzo among 4 plates and top with the mushrooms.

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