Mendi's Favorite Orzo Recipe

Bring a large pot of lightly salted water to a boil over high heat. Add the orzo pasta and cook until al dente 6 to 7 minutes; drain.

Heat the olive oil in a large skillet over medium-high heat. Add the mushrooms and season with onion powder salt and pepper. Cook and stir until the mushrooms have softened and released their liquid about 5 minutes. Stir in the butter corn peas parsley and cooked orzo pasta. Season to taste with salt and pepper and serve immediately.