Orzo With Onions And Mushrooms Recipes

ORZO PILAF WITH MUSHROOMS

Steps:

• In a large saucepan, saute mushrooms and onion in oil until tender. Add garlic; cook and stir 1 minute longer. Add the broth, orzo, salt and pepper. Bring to a boil. Reduce heat; cover and simmer for 10-14 minutes or until pasta is tender. Stir in parsley.

ORZO DELICIOSO

Steps:

• Heat butter and oil in a large skillet over medium heat. Stir in onion, jalapeno, and red, green, and yellow peppers. Pour in white wine; cook 5 minutes. Stir in tomato, corn, garlic, and mushrooms; cook 10 minutes.
• Meanwhile, cook orzo according to package directions. Drain, and toss orzo with sauteed vegetables.

ORZO WITH MUSHROOMS AND WALNUTS

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Place walnuts on a baking sheet. Bake for 8 to 10 minutes in the preheated oven, or until they release their aroma. Stir once or twice for even toasting.
• Heat oil in a large heavy saucepan over medium-high heat. Saute onion and mushrooms until tender and golden brown.
• Pour in broth, and bring to a boil. Stir in orzo, reduce heat to low, and cover. Simmer until orzo is tender and liquid is absorbed, about 15 minutes. If after 15 minutes there is still liquid, remove cover, and cook until liquid is gone. Remove from heat, and stir in walnuts. Season with salt and pepper to taste.

ORZO WITH MUSHROOMS

Steps:

• Heat oil in a large heavy saucepan over medium-high heat.
• Saute onion and mushrooms until tender and golden brown.
• Pour in broth, and bring to a boil.
• Stir in orzo, reduce heat to low, and cover.
• Simmer until orzo is tender and liquid is absorbed, about 15 minutes.
• If after 15 minutes there is still liquid, remove cover, and cook until liquid is gone.
• Season with salt and pepper to taste.

MUSHROOM ORZO

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.

MUSHROOM AND PARMESAN ORZO

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.

ORZO WITH MUSHROOMS AND CARAMELIZED ONIONS

Steps:

• In a large Dutch oven, heat 2 Tbs. of the oil over high heat. Once the oil is shimmering, add half of the mushrooms and cook until lightly browned, about 3 minutes. Repeat with 2 Tbs. oil and remaining mushrooms. Transfer to a bowl and set aside. Add the remaining 1/4 cup oil to the pan, and heat over medium-high until smoking. Add onions and cook, covered, until light brown, about 10 minutes, stirring occasionally. Add 1/2 cup water to the pan and cook, uncovered, stirring occasionally, until all the water has evaporated and onions look more browned, about 5 minutes. Carefully add the wine, and stir, scraping up any browned bits on the bottom of the pan. Cook until the wine is evaporated, about 2 minutes. Add the garlic, thyme, pasta, 8 cups water, and 1 tsp. salt. Bring to a boil over high heat. Reduce heat to medium-high and cook, uncovered, stirring frequently until the pasta appears creamy and has absorbed most of the water, 10 to 12 minutes. Drain any liquid from the mushrooms. Add the mushrooms to pan, and cook, uncovered, until all the water has absorbed and the pasta has doubled in size and cooked to al dente, about 4 minutes. Remove from the heat. Remove and discard the thyme sprigs. Add the Parmigiano, and stir to combine. Season to taste with salt and pepper. Divide among pasta bowls, garnish with additional Parmigiano and the parsley, and serve immediately.

ORZO WITH CARAMELIZED MUSHROOMS AND WILTED SPINACH

Steps:

• Bring a large pot of lightly salted water to a boil. Cook orzo in the boiling water, stirring occasionally until tender yet firm to the bite, about 11 minutes.
• Meanwhile, heat a skillet over medium heat. Add 2 tablespoons butter, 1 tablespoon olive oil, and 2 cloves garlic. Stir in mushrooms and toss to coat. Cook without stirring until very browned and caramelized, 5 to 7 minutes. Flip mushrooms to brown on the other side, about 5 minutes more.
• Add remaining butter and oil to the skillet with the mushrooms. Add additional garlic to taste. Toss and cook for about 1 minute. Drain orzo, reserving about 1/2 cup cooking water. Add orzo and a splash or two of cooking water as desired to the skillet. Add spinach and green onions and mix well. Cook until warmed through, 3 to 5 minutes more. Add Parmigiano-Reggiano cheese and season with salt and pepper.

ORZO WITH ONIONS AND MUSHROOMS

Steps:

• Melt the butter in a large skillet; add the chopped onions and mushrooms.
• Season with salt and pepper.
• Cook gently over medium heat, stirring occasionally, until soft (about 20-25 minutes).
• Meanwhile, bring a pot of water to boil over high heat.
• Once it comes to a full boil add the bouillon and orzo.
• Cook until the orzo is tender.
• Drain orzo and toss with the cooked onions and mushrooms.
• Taste and add additional seasoning if desired.

ORZO WITH CARAMELIZED ONION AND MUSHROOM SAUTE

Steps:

• Boil broth in a large saucepan and add orzo. Cook until tender and most of the liquid is absorbed. Drain any remaining liquid.
• Heat margarine in a large skillet over high heat and saute onions and brown sugar until translucent. Reduce heat to low and simmer onions for 15-20 minutes, stirring occasionally.
• When onions are beginning to brown, add mushrooms and cook for 5-10 minutes longer until the onions are golden brown and mushrooms are tender.
• Combine orzo with onion mixture and season with salt and pepper to taste.

ORZO WITH MUSHROOMS

Steps:

• In a saucepan with salted boiling water, cook pasta until al dente (10 minutes). Drain and oil lightly. Set aside.
• In a large skillet, brown mushrooms in oil. Add salt and pepper. Add green onions and keep cooking 1 minute. Add chicken stock and bring to boil. Add orzo and parmesan. Stir well and adjust seasoning. Sprinkle with the green part of the green onion that you set aside for garnish.

ORZO WITH BACON, MUSHROOMS AND ITALIAN SEASONINGS

Steps:

• Heat a soup pot over medium heat. Add bacon pieces and fry until crisp, about 8 minutes. Transfer bacon to a paper towel to drain and pour off all but 3 tablespoons of the bacon grease from the pot. Return the pot to medium heat. Add the mushrooms to the pot; cook and stir for about 5 minutes. Add the onions and season with Italian seasoning, salt and pepper. Continue to cook and stir until onions are tender, about 3 more minutes.
• Pour the broth and water into the pot and add the orzo pasta. Bring to a boil and then reduce the heat to low. Simmer, stirring occasionally, until orzo is tender and liquid has been absorbed, 8 to 10 minutes. Remove from the heat and stir in the bacon pieces and 1/2 cup Parmesan cheese. Taste and adjust seasonings before serving.