The Apartment

2 cloves garlic, minced
8 oz baby portobello mushrooms, thickly sliced
2 cups orzo
3 cups vegetable broth
1/3 cup Parmesan, grated

1. Heat garlic and 2 Tbsp olive oil in a large skillet over medium heat. Add mushrooms, a pinch of salt and pepper, and sauté until mushrooms have released all of their moisture, 5-7 minutes.
2. Add orzo and broth to the skillet, stir, and cover. Once it boils, stir it again, replace lid, and turn heat to low for 10 minutes, stirring halfway through.
3. Stir until broth is incorporated, then remove from heat. Stir in Parmesan, then serve.