Recipe & Photo Source:


Number of servings: 9

Time for preparation (including preparation and cooking): 45 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 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.


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