Mushroom and Parmesan Orzo |
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Prep Time: 15 Minutes Cook Time: 20 Minutes |
Ready In: 35 Minutes Servings: 6 |
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This side dish is easy to make and really tasty,, everyone loves it! Try to use a good-quality Parmesan or romano cheese for this, the common store-bought brand that you buy off the shelves will not do this recipe any justice. The pasta will thicken up upon sitting so it is best served right away, or shortly after cooking. I have even added in toasted sliced almonds to the pilaf after cooking. If you want a creamier textured dish then add in another 1/2 cup broth. It is important to lightly brown the orzo with the onions and garlic in butter before adding in the broth this really improves the flavor. You will love this! Ingredients:
2 cups orzo pasta (tiny rice shaped pasta) |
1/3 cup butter (can use more butter) |
1 large onion, chopped |
1 tablespoon chopped fresh garlic (or to taste) |
5 cups chicken broth (can use turkey broth or to make this vegetarian, use vegetable broth) |
2 cups canned sliced mushrooms, drained (i just use one or two whole cans of drained sliced mushrooms) |
2 teaspoons lemon juice |
salt and pepper |
1 cup fresh grated parmesan cheese (can use more if desired) |
Directions:
1. In a saucepan, melt butter and saute the onion and garlic for about 2 minutes.
2. Add in the orzo to the onion/garlic mixture, and saute the orzo until golden brown (about 6-7 minutes, could take more or less time to brown).
3. Slowly add in the broth, lemon juice and mushrooms; stir to combine.
4. Simmer covered on low heat for about 15-20 minutes, or until pasta is JUST firm-tender and most of the liquid is absorbed (do not overcook the orzo!).
5. Remove from heat and add/mix in the Parmesan cheese, salt and pepper; toss to combine.
6. Transfer to a large bowl and serve immediately.
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