Mushroom Orzo

I love the texture of this tiny pasta (orzo, if you're not familiar). I have to say that it's probably one of my most favorite things to eat as a side dish. This particular recipe was excellent!! If you don't like mushrooms, I think it would be just as great with most any other veggie (bell peppers, broccoli, peas, spinach). I'm going to keep this recipe around FOR SURE!

Ingredients:
1/4 cup butter
1 Tbsp canola oil
half of yellow onion
1-2 tsp. minced garlic
1 cup uncooked orzo pasta
1/2 cup sliced fresh mushrooms
1 cup chicken broth

1/2 cup white wine
salt and pepper to taste
1/2 cup grated Parmigiano-Reggiano cheese
1/4 cup fresh parsley

Directions:
1. Melt the butter with canola oil in a skillet over medium heat. Stir in the onions, and cook until golden brown. Mix in orzo & mushrooms. Cook and stir 5 minutes or so, until mushrooms are tender.
2. Pour water and wine into the skillet, and bring to a boil. Reduce heat to low. Season with salt (careful on the salt since the chicken broth kind of salts it enough) and pepper. Cook 7 to 10 minutes, until orzo is al dente. I found that I had to add more liquid towards the end, so I just added water at that point. Stir in the cheese and parsley before serving.

*adapted from "Mushroom Orzo" on allrecipes.com