Mushroomandparmesanorzo Recipes

MUSHROOM ORZO

Mushroom Orzo image

After eating at an 'Italian' chain restaurant and loving this side dish, I went home and tried to recreate it. This is the recipe I finally came up with.

Provided by BABARCLAY

Categories Side Dish

Time 40m

Yield 6

Number Of Ingredients 10

Ingredients

½ cup butter, divided
8 pearl onions
1 cup uncooked orzo pasta
½ cup sliced fresh mushrooms
1 cup water
½ cup white wine
garlic powder to taste
salt and pepper to taste
½ cup grated Parmesan cheese
¼ cup fresh parsley

Steps:

Melt 1/2 the butter in a skillet over medium heat. Stir in the onions, and cook until golden brown. Mix in orzo, mushrooms, and remaining butter. Cook and stir 5 minutes, until butter is melted and mushrooms are tender.
Pour water and wine into the skillet, and bring to a boil. Reduce heat to low. Season with garlic powder, salt, and pepper. Cook 7 to 10 minutes, until orzo is al dente. Stir in the Parmesan cheese and parsley to serve.

Nutrition Facts : Calories 327.4 calories, Carbohydrate 28.1 g, Cholesterol 48 mg, Fat 18.6 g, Fiber 1.7 g, Protein 8.6 g, SaturatedFat 11.3 g, Sodium 241.3 mg, Sugar 1.2 g

MUSHROOM AND PARMESAN ORZO

Mushroom and Parmesan Orzo image

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!

Provided by Kittencalrecipezazz

Categories Cheese

Time 35m

Yield 6 serving(s)

Number Of Ingredients 9

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)

Steps:

In a saucepan, melt butter and saute the onion and garlic for about 2 minutes.
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).
Slowly add in the broth, lemon juice and mushrooms; stir to combine.
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!).
Remove from heat and add/mix in the Parmesan cheese, salt and pepper; toss to combine.
Transfer to a large bowl and serve immediately.

Nutrition Facts : Calories 420.2, Fat 17.1, SaturatedFat 9.8, Cholesterol 41.8, Sodium 968.4, Carbohydrate 47.2, Fiber 2.4, Sugar 3.2, Protein 18.9

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