1/2 lb (225 g) orzo pasta

1 lb (454 g) white button mushrooms, sliced

3 tablespoons (45 ml) olive oil

3 green onions, chopped (keep 1 green onion for presentation)

1/2 cup (125 ml) chicken broth

1/2 cup (125 ml) grated Parmigiano-Reggiano cheese

Salt and pepper

In a pot of salted boiling water, cook the pasta until al dente. Drain and oil lightly. Set aside.

In a large skillet, brown the mushrooms in the oil. Season with salt and pepper. Add the green onions and cook for about 1 minute. Add the chicken broth and bring to a boil. Add the orzo and Parmesan cheese. Toss to combine and adjust the seasoning. Sprinkle with the reserved green onion.

Serve with the Coffee and Marsala Veal.

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