Linda Roy sent me this recipe for Mushroom Orzo that her family liked.

She served it with smoked duck and roasted Brussels sprouts, and the whole meal was a hit with everyone.

Orzo (meaning “barley” in Italian) is small, rice-shaped pasta that is wonderful when served in place of rice.

Roy combined a couple of recipes and came up with her version of a tasty side dish. She sautéed onions, garlic, bell peppers and mushrooms in butter and olive oil, then added broth and the dry orzo. The orzo cooks in the seasoned broth for just a few minutes.

Once cooked, the orzo is tossed with freshly grated Parmesan cheese and basil.

Roy used a medley of fresh mushrooms from Whole Foods, but if that’s not available at your favorite store, use your choice of mushrooms.

Corinne Cook is a columnist for The Advocate. Reach her at food@theadvocate.com.