Don't Eat This Meal If You're Bloated.

Because this dinner won't help you at. all.

But, hey, if you're rockin' the flatter tummy side of things, whip this up! I'm not sure how I befriended so many damn vegetarians (you know, besides the fact that I have a wonderfully, magnetic personality and all. Not bitchy whatsoever. Not I.), but I've made it my life's work to try and please them.

I figured out with this recipe, however, that I'm not so sure I'm a huge wild rice fan. It's so....earthy. And....wild. And while I like to say that I have a wild side (what? I do! It's right there under my pearls and argyle!), the wild side of rice isn't winning me over. I'd make this again with just the orzo, or possibly turn it into a risotto dish.

Oh, by the way, I totally doubled the butter. If you're shocked, you don't know me well.

Wild Rice and Orzo Pilaf With Mushrooms and Pecans
courtesy of Rachael Ray

1/2 cup wild rice
1/2 lb orzo pasta
2 Tb butter
1/2 lb cremini mushrooms, sliced
1/2 cup pecans, chopped
2 Tb chopped, fresh sage
1 cup frozen peas, thawed

1. Cook wild rice according to package directions, transfer to large bowl. Meanwhile, in a pot of boiling, salted water, cook orzo until al dente and drain. Add to wild rice.

2. In large skillet, melt butter over medium-high heat. Add mushrooms and cook, stirring frequently, until slightly softened, about 3 minutes. Add the pecans and sage and cook until nuts are toasted and mushrooms are tender. Stir in peas and chickpeas. Add vegetable mixture to orzo mixture and season with salt.