Orzo Salad

Fall Orzo Salad

1 1/2 cups whole wheat orzo

splash olive oil

1 shallot, thinly sliced

6 oz mushrooms, thinly sliced

1 fennel, thinly sliced

8 oz Brussels sprouts, leaves separated, cores discarded

1 tablespoon butter

juice of half a lemon

2 tablespoons chopped parsley 

s + p

1/4 teaspoon red pepper flakes

grated parmesan cheese

Boil orzo until al dente.  Drain, rinse, toss with a tiny bit of oil.  

Heat a large pan over medium heat.  Add oil.  When oil is warm, add shallots.  Cook until soft, stirring, about 2 minutes.  Add fennel and mushrooms.  Cook, stirring, about a 5 minutes.  Fennel should be crisp tender.  Add sprout leaves, cook until warmed and softened.  Stir in orzo and butter.  Add lemon juice, parsley, salt, pepper, red pepper flakes and parmesan cheese.  Serve warm.