Ingredients:
- 3 tablespoons butter
- 1 cup thinly sliced mushrooms
- 4 to 6 green onions, thinly sliced
- 1 small clove garlic, crushed and minced
- 1 cup uncooked orzo
- 1/4 teaspoon Creole seasoning
- 1 1/2 cups chicken broth
- 2 tablespoons lemon juice
- 1 can (15 to 16 ounces) artichokes, quartered or coarsely chopped
- 1/2 cup fresh shredded Parmesan cheese
- salt and freshly ground black pepper to taste
Preparation:
Heat butter in a medium saucepan over medium-low heat; add mushrooms and sauté for about 3 minutes, or until tender. Add green onions and garlic; sauté, stirring, for about 1 minute longer. Add the orzo and stir to blend. Add Creole seasoning, chicken broth, and lemon juice. Bring to a boil. Reduce heat and simmer, stirring frequently to prevent sticking, until orzo is just tender. If necessary add small amounts of broth or water, as needed.
Stir in artichokes and heat through. Just before serving, stir Parmesan cheese into the hot orzo. Taste and add salt and pepper, as desired.
Serves 4.
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