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Leek and Mushroom Orzo


Recipe Notes

  • No fresh tomatoes? Use 1 can (15 ounces) drained diced tomatoes instead.


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.


  • No fresh tomatoes? Use 1 can (15 ounces) drained diced tomatoes instead.
Photo of Leek and Mushroom Orzo
Prep time: 15 minutes
Cook time: 30 minutes
Makes: 4 Cups
Nutrition Facts: View Label


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

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!