• 1 lb. orzo, cooked al dente
• 3 lg. celery stalks, chopped with leaves
• 1 13 1/4-oz. can chopped mushrooms, drained
• 1 tsp. celery seed
• 1 Tbs. garlic powder
• 1/4 C. olive oil
• 1 Tbs unsalted butter
• 3 C. low sodium chicken broth
• 2 pkg. M B T instant flavored chicken broth mix
• 1/2 tsp. ground black pepper

In pot, boil water for orzo. When orzo is cooked, make sure it is al dente and drain. Cool and set aside.In large deep skillet, slowly heat oil and butter. Saute and mix together: chopped celery, mushrooms, garlic powder, ground pepper, celery seed, and the two packages of instant broth mix. Saute until celery is firm. Add the orzo to the skillet to combine the orzo with celery mixture and stir well. Mix in the chicken broth and stir. Slow simmer for 5 minutes. Serve hot as side dish or, a meal in itself.Note: for vegetarian version, use vegetable broth instead of chicken broth.