Reduced fat sour cream makes this dish rich and satisfying without piling on the fat and calories. Team it with salad for a light supper.
8 ounces organic mushrooms, sliced (about 3 cups)
1 clove garlic, minced
1 tablespoon olive oil
Salt and freshly ground pepper to taste
1 cup orzo pasta
2/3 cup Horizon Organic reduced fat sour cream, room temperature
Shredded Parmesan cheese, for sprinkling
In a large skillet over medium heat, saute and cut the mushrooms and garlic in olive oil until mushrooms are softened and slightly browned. Season with salt and pepper and set aside. Cook and drain the orzo according to package instructions. Immediately add orzo to the skillet with mushrooms and place over low heat. Add sour cream and stir until well combined and heated through. Season to taste with additional salt and pepper. Serve with Parmesan cheese.
Calories 234; Protein 9g; Carbohydrates 25g; Total Fat 11g; Saturated Fat 5g; Cholesterol 43mg; Calcium 10% DV; Sodium 306mg