- 6 tablespoons (3/4 stick) butter
- 2 large shallots, chopped
- 4 teaspoons chopped fresh thyme
- 2 large garlic cloves, chopped
- 3/4 pound mushrooms, sliced
- 12 ounces orzo (rice-shaped pasta; about 1 2/3 cups)
- 3 1/2 cups canned low-salt chicken broth
- 1/8 teaspoon ground nutmeg
- Melt 3 tablespoons butter in large skillet over medium-high heat. Add shallots, 3 teaspoons thyme, and garlic; stir 1 minute. Add mushrooms and sauté until tender but not brown, about 8 minutes. Add remaining 3 tablespoons butter. Mix in orzo, then broth and nutmeg. Bring to boil. Reduce heat to medium-low, cover and simmer until orzo is tender and broth is absorbed, about 15 minutes. Mix in remaining 1 teaspoon thyme. Season with salt and pepper and serve.