This dish can be served hot or cold. Makes 12 servings
- 1 package (16 ounces) orzo pasta
- 3 TBS olive oil, divided
- ¾ lb sliced fresh mushrooms
- 3/4 cup chopped pecans, toasted
- 1/2 cup minced fresh parsley
- 1 tsp grated lemon zest
- 3 TBS lemon juice
- 1 tsp salt
- 1/2 tsp pepper
Cook orzo according to package directions. Meanwhile, in a large cast-iron or another 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.