Here's the Dish: Toasted Orzo Pilaf

This aromatic dish smells and tastes like Fall. I love it with every inch of my carb-craving being. I could eat the leftovers for days and never get tired of it. In fact, this is going to replace one of the ol' standby's on the menu this Thanksgiving, if I have anything to say about it.

Toasted Orzo Pilaf

Ingredients:

4 tablespoons butter

1 cup orzo pasta

3 cups canned chicken broth

6 green onions

6 large button mushrooms

1/2 cup pine nuts

1/2 cup chopped fresh Italian parsley

salt and pepper

Directions:

1. Melt 2 tablespoons of the butter in medium saucepan.

2. Add orzo and stir until pasta is toasted, about 3-5 minutes.

3. Add broth, bring to a boil and cook pasta until done; drain.

4. Melt the remaining 2 tablespoons of butter in a sauté pan.

5. Add green onions and mushrooms and cook until crisp-tender.

6. Add pine nuts, salt and pepper to taste.

7. Stir in the cooked orzo and fresh parsley, and heat through.