Heat the oil in a large saucepan over
medium heat. Add the onions and garlic.
Sauté until onions become transparent. Add the mushrooms and continue
to sauté until the mushrooms shrink in size. Remove the mixture
from the pan
and set aside.
the butter in a saucepan. Add the rice and orzo. Sauté and stir
3. Carefully add the chicken broth, parsley,
basil, peas and mushroom mixture.
Stir once and bring to a boil. Cover with a tight fitting lid and reduce
for 25 to 30 minutes or until the rice is tender.