Mushroom Pasta

Mushroom Pasta

1 onion, chopped
1 cup celery, chopped 240 ml
1 green and 1 red bell pepper, chopped
6 tablespoons (¾ stick) butter 90 ml
11⁄3 cups orzo pasta 320 ml
1 (14 ounce) can beef broth 396 g
1 (7 ounce) can sliced mushrooms, drained 198 g
1 tablespoon Worcestershire sauce 15 ml
¾ cup chopped walnuts 180 ml
Chopped green onions for garnish

• Saute onion, celery, bell pepper in butter.
• Cook orzo in beef broth and 1 cup (240 ml) water for
10 to 11 minutes and drain.
• In large bowl, combine onion-bell pepper mixture,
orzo, mushrooms, Worcestershire, walnuts and
½ teaspoon (2 ml) each of salt and pepper and mix
well.
• Transfer to buttered 2-quart (2 L) baking dish and
bake covered at 325° (162° C) for 30 minutes.
• When ready to serve, sprinkle chopped green onions
over top of casserole.