This dish can be served hot or cold. Makes 12 servings

Ingredients

• 1 package (16 ounces) orzo pasta   
• 3 TBS olive oil, divided
• ¾ lb sliced fresh mushrooms            
• 3/4 cup chopped pecans, toasted
• 1/2 cup minced fresh parsley            
• 1 tsp grated lemon zest
• 3 TBS lemon juice                             
• 1 tsp salt
• 1/2 tsp pepper

Directions

Cook orzo according to package directions. Meanwhile, in a large cast-iron or another heavy skillet, heat 2 tablespoons oil over medium-high heat. Add mushrooms; cook and stir until tender and lightly browned. Drain orzo.

In a large bowl, place orzo, mushroom mixture, pecans, parsley, lemon zest, lemon juice, salt, pepper, and remaining oil; toss to combine.