Where Healthy Food Is Fun, Fast, Tasty and Fits Your Budget!

User login

You need to login to use this feature, or create an account if you don't yet have one. It's free and easy.

Create an Account

Leek and Mushroom Orzo




2 cups
leeks, chopped
1 Tablespoon
2 cups
mushrooms, sliced
1 cup
dry orzo (rice shaped pasta)
2 cups
low-sodium chicken or vegetable broth
1 1⁄2 cups
tomato, chopped
3 Tablespoons
cream cheese
1 teaspoon
garlic powder
1⁄4 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.
Photo of Leek and Mushroom Orzo
Prep time: 15 minutes
Cooking time: 30 minutes
Makes: 4 cups
Nutrition Facts: View Label
Last updated: 04/03/20

2 Comments for "Leek and Mushroom Orzo"

Wow! I definitely felt like a Food Hero after making this last night. I have to admit to changing up a few ingredients because of wanting to use what we had on hand, but the flavors and ease of prep that come with this flexible recipe were so impressive. I used about 3 cups of penne pasta instead of orzo and a drained can (15 ounces) of diced tomatoes (instead of the fresh that I assume the recipe suggests) which I added with the broth. It took an extra 5-10 minutes for the larger pasta to cook. I skipped the salt and added about 1/4 teaspoon thyme since it goes so well with mushrooms. Thanks!

Very easy to make and delicious to taste recipe! Everyone loved it.