| Home | Features | Cooking Dictionary | Cook-&-Book Reviews | Read the Articles |

Appetizer Recipes Bar & Brownie Recipes Beef & Veal Recipes Beverage & Drink Recipes Bread Recipes Breakfast Recipes Cake & Frosting Recipes Candy Recipes Chicken Recipes Cookie Recipes Dessert Recipes Ground Meat & Sausage Holiday Recipes International Recipes Lamb Recipes Pet Recipes Pie & Pie Crust Recipes Pork & Ham Recipes Salad & Dressing Recipes Sandwich Recipes Sauce & Condiment Recipes Seafood & Fish Recipes Sidedish Recipes Soup & Stew Recipes Special Diets Recipes Turkey Recipes Vegetarian Entree Recipes Wild Game Recipes

Simple to make with most ingredients readily available on your pantry shelf.

Mushroom Pasta Pilaf

1 small onion, chopped

1/4 cup butter

1 1/3 cups uncooked ring, orzo or other small pasta

1 (10 1/2 ounce) can beef consomme, undiluted

1 cup water

1 (7-ounce) can mushroom stems and pieces, undrained

1 tablespoon Worcestershire sauce

1 teaspoon salt

1/4 teaspoon soy sauce

Freshly ground pepper to taste

1. In a large skillet, saute onion in butter until tender.
2. Add remaining ingredients; bring to a boil. Reduce heat; cover and simmer for 15 to 20 minutes or until pasta is tender and liquid is absorbed.

Makes 6 to 8 servings.