Mendi'S Favorite Orzo

• 3/4 cup orzo pasta
• 1 1/2 tablespoons extra-virgin olive oil
• 1 (8 ounce) package sliced fresh mushrooms
• 1/4 teaspoon onion powder
• salt and pepper to taste
• 1 1/2 tablespoons melted butter
• 1/2 cup frozen corn kernels, thawed
• 1/2 cup frozen green peas, thawed
• 2 tablespoons chopped fresh flat-leaf parsley

1. Bring a large pot of lightly salted water to a boil over high heat. Add the orzo pasta, and cook until al dente, 6 to 7 minutes; drain.
2. Heat the olive oil in a large skillet over medium-high heat. Add the mushrooms, and season with onion powder, salt, and pepper. Cook and stir until the mushrooms have softened and released their liquid, about 5 minutes. Stir in the butter, corn, peas, parsley, and cooked orzo pasta. Season to taste with salt and pepper, and serve immediately.

orzo pasta, extravirgin olive oil, mushrooms, onion powder, salt, butter, frozen corn kernels, frozen green peas, flatleaf

Taken from www.allrecipes.com/recipe/165502/mendis-favorite-orzo/ (may not work)