Herbed Orzo Pilaf (Crowd Size)

Prep Time:40 Mins | Total Time:40 Mins | Makes:16 Servings (about 1/2 cup each)

Want your salad to stand out among a sea of potluck dishes? Proudly present this pilaf.

1 pkg (2 lbs/907 g) rosamarina (orzo) pasta

1/4 cup (50 mL) pine nuts

2 tbsp (30 mL) olive or vegetable oil

2 cloves garlic, finely chopped

1 1/2 cups (375 mL) sliced mushrooms

8 medium green onions, sliced (1/2 cup/125 mL)

2 cups (500 mL) sliced roma (plum) tomatoes

1/4 cup (50 mL) shredded fresh or 1 tbsp (15 mL) dried basil leaves

1/2 tsp (2 mL) salt

Cook and drain pasta as directed on package.
Meanwhile, in 12-inch skillet, cook nuts over medium heat 2 to 3 minutes, stirring constantly, until toasted. Remove from skillet.
Add 1 tablespoon of the oil and the garlic to skillet. Cook and stir over medium-high heat 1 minute. Stir in mushrooms and onions. Cook about 2 minutes, stirring occasionally, until crisp-tender.
Stir in tomatoes, pasta, basil, salt and remaining 1 tablespoon oil. Cook over medium heat, stirring occasionally, until heated through. Spoon into serving dish; sprinkle with nuts.

Do-Ahead : Cook the pasta as directed on package, but undercook it by a minute or two. Drain, then rinse with cold water and drain again. Toss with a teaspoon of olive or vegetable oil. Refrigerate in tightly covered container or resealable food-storage plastic bag up to 5 days. When making the pilaf, add pasta to the skillet after cooking mushrooms and green onions, and heat through. Then stir in the remaining ingredients and heat through.

1 Serving: Calories 135; ( Calories from Fat 25 ); Total Fat 3g ( Saturated Fat 1g ) ; Cholesterol 0mg; Sodium 80mg; Total Carbohydrate 25g ( Dietary Fiber 2g ); Protein 4g