Ingredients
1 package (16 ounces) orzo pasta3 tablespoons olive oil, divided3/4 pound sliced fresh mushrooms3/4 cup chopped pecans, toasted1/2 cup minced fresh parsley1 teaspoon grated lemon zest3 tablespoons lemon juice1 teaspoon salt1/2 teaspoon pepper
Preparation
Cook orzo according to package directions. Meanwhile, in a large cast-iron or other heavy skillet, heat 2 tablespoons oil over medium-high heat. Add mushrooms; cook and stir until tender and lightly browned. Drain orzo.
In a large bowl, place orzo, mushroom mixture, pecans, parsley, lemon zest, lemon juice, salt, pepper and remaining oil; toss to combine.
