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Photo of Leek and Mushroom Orzo
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4 Cups
Prep time:
15 minutes
Cooking time:
30 minutes


2 cups leeks, chopped
1 tablespoon oil
2 cups mushrooms, sliced
1 cup dry orzo (rice shaped pasta)
2 cups chicken or vegetable broth
1 ½ cups tomato, chopped
3 tablespoons cream cheese
1 teaspoon garlic powder
¼ teaspoon each salt and pepper


  1. Sauté leeks in oil in a medium skillet over medium heat, stirring occasionally, until the leeks are soft (about 5 minutes).
  2. Add mushrooms and cook until soft (about 5 minutes).
  3. Stir in the orzo and toast lightly, stirring frequently, for about 3 minutes.
  4. Add broth and bring to a boil. Reduce heat to simmer, stirring occasionally, until the orzo is almost tender, about 8 minutes.
  5. Add the tomatoes and simmer until orzo is tender (about 2 minutes).
  6. Remove from heat and stir in cream cheese, garlic powder, salt and pepper. Serve warm.
  7. Refrigerate leftovers within 2 hours.

This material was funded by USDA’s Supplemental Nutrition Assistance Program (SNAP). SNAP provides nutrition assistance to people with low income. SNAP can help you buy nutritious foods for a better diet. To find out more, contact Oregon SafeNet at 211. USDA is an equal opportunity provider and employer.  2017 Oregon State University Extension Service offers educational programs, activities, and materials without discrimination based on age, color, disability, gender identity or expression, genetic information, marital status, national origin, race, religion, sex, sexual orientation, or veteran’s status. Oregon State University Extension Service is an Equal Opportunity Employer.