Orzo Mushroom Toss

In a medium saucepan, bring the vegetable broth to a boil.

Add the orzo pasta to the boiling broth and cook according to package instructions until al dente, about 8-10 minutes.

While the orzo is cooking, heat olive oil in a skillet over medium heat.

Add the sliced mushrooms to the skillet and sauté until they are golden brown, about 5-7 minutes.

Stir in the garlic powder, onion powder, salt, and pepper, and cook for an additional minute.

Once the orzo is cooked, drain any excess broth and add the orzo to the skillet with the mushrooms.

Add the halved cherry tomatoes and chopped parsley to the skillet and toss everything together until well combined.

Cook for another 2-3 minutes to heat through and allow the flavors to meld.

Serve warm as a side dish or light main course.

Spice Level: