ORZO WITH MUSHROOMS
A very tasty and easy side dish. My husband likes this topped with a grating for parmesan cheese. Toasted walnuts are also a nice touch for presentation.
Provided by Ms B.
Categories Low Cholesterol
Time 35m
Yield 8 serving(s)
Number Of Ingredients 6
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
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
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
ORZO WITH PARMESAN AND BASIL
This is a simple recipe that everyone loves. For a quick Mediterranean macaroni and cheese, omit the basil. Easily doubled, too!
Provided by DODIEPAJER
Categories Side Dish
Time 30m
Yield 4
Number Of Ingredients 7
Steps:
- Melt butter in heavy skillet over medium-high heat. Stir in orzo and saute until lightly browned.
- Stir in chicken stock and bring to boil. Cover. Reduce heat and simmer until orzo is tender and liquid is absorbed, about 15 - 20 minutes.
- Mix in Parmesan cheese and basil. Season with salt and pepper. Transfer to shallow bowl. Garnish with basil sprigs.
Nutrition Facts : Calories 298.6 calories, Carbohydrate 42.2 g, Cholesterol 24.1 mg, Fat 9.4 g, Fiber 1.8 g, Protein 11.6 g, SaturatedFat 5.6 g, Sodium 196.7 mg, Sugar 2.4 g
MUSHROOM ORZO RISOTTO
This Mushroom Orzo Risotto Recipe is made in one pot and ready in 30 minutes or less! Creamy, cheesy and full of flavor, it makes the perfect meal or side dish the whole family will love!Recipe can be scaled up or down by using the slider if you hover your mouse over the number of Servings.
Provided by Cheyanne Holzworth
Categories Main Course Side Dish
Number Of Ingredients 13
Steps:
- Sauté the mushrooms: (SEE NOTES before proceeding) Heat 1 tablespoon of butter in a large saucepan over medium-high heat. Working in two batches, add half the mushrooms and cook, UNDISTURBED, for 4-5 minutes, or until they begin to turn golden and release their liquid. Stir and continue to cook, stirring occasionally, until mushrooms are crisp but still moist, about 3-4 additional minutes. Season generously with salt and pepper. Use a slotted spoon to remove the mushrooms and transfer them to a bowl. Repeat with another tablespoon of butter and remaining mushrooms. Set bowl of mushrooms aside.
- Sauté vegetables: Melt the remaining 3 tablespoons of butter in the same pan you used to cook the mushrooms. Add in the shallots. Sauté, stirring occasionally until softened, about 2 minutes. Add in the garlic and season with salt and pepper. Sauté until fragrant, about 30 seconds.
- Toast orzo: Add in the orzo and thyme. Stir and cook until the orzo is golden and toasted, about 2-3 minutes.
- Add liquid: Add in ½ cup of broth to deglaze the pan. Use the back of a wooden spoon to scrape up any browned bits that are stuck to the bottom of the pan. Stir in the lemon juice and zest. Season with salt and pepper. Slowly pour in the remaining 3 ¼ cups of broth. Bring mixture to a boil over high heat. Simmer, stirring often, for 9-11 minutes or until orzo is al dente and pasta is creamy.
- Add cream: Stir in the cream and parmesan. Cook, stirring, until liquid is creamy, about 2 minutes. If orzo thickens up, add a bit of cream or broth - you want the pasta to be creamy, yet not too thick.
- Add mushrooms: Turn off the heat and add the mushrooms and parsley. Stir gently to combine.
- Serve: Remove from heat and drizzle with truffle oil to taste. Taste orzo and adjust for seasoning with salt and pepper. Serve with additional parmesan, fresh herbs and truffle oil on the side. Enjoy!
Nutrition Facts : Calories 366 kcal, Carbohydrate 51 g, Protein 15 g, Fat 12 g, SaturatedFat 7 g, Cholesterol 29 mg, Sodium 193 mg, Fiber 4 g, Sugar 4 g, ServingSize 1 serving
ORZO PILAF WITH MUSHROOMS
Just a few ingredients produce fantastic flavors for an easy meal any hectic night. Served with Spicy Tomato Pork Chops, a complete dinner is on the table in 30 minutes. -Renee Zimmer, Gig Harbor, Washington
Provided by Taste of Home
Categories Side Dishes
Time 25m
Yield 4 servings.
Number Of Ingredients 9
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.
Nutrition Facts : Calories 275 calories, Fat 8g fat (1g saturated fat), Cholesterol 2mg cholesterol, Sodium 600mg sodium, Carbohydrate 42g carbohydrate (4g sugars, Fiber 2g fiber), Protein 9g protein.
SAVORY ORZO WITH MUSHROOMS
Steps:
- In a large skillet, melt the butter, Add the onion, garlic, thyme and turkey stock and cook until the onion is tender. Stir occasionally so the onion and garlic do not burn.
- Add the sherry and mushrooms and cook until tender.Add cream, salt and pepper to taste, mix well and then remove from heat.
- Mix in the cooked orzo. Place in serving bowls and top with shredded parmesan cheese and parsley
ORZO RISOTTO WITH WILD MUSHROOMS
While the Saudi Arabian rice dish known as saleeg may resemble Italian risotto, it's set apart by the addition of milk, which gives it a rich, creamy texture. Martha's interpretation pairs orzo with dried and fresh mushrooms, fava beans, lots of herbs and spices, and soft-poached eggs.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Pasta and Grains
Number Of Ingredients 18
Steps:
- Cover dried mushrooms with 1 1/2 cups boiling water in a heatproof bowl; let soak 20 minutes. Using a slotted spoon, transfer mushrooms to a cutting board and roughly chop. Strain soaking liquid; add to a large pot along with stock, milk, and cardamom. Bring to a low simmer over medium heat and keep stock warm.
- Heat 2 tablespoons butter in a medium pot over medium-high. Add wild mushrooms and chopped dried mushrooms. Season with salt and pepper and cook, stirring occasionally, until golden, about 3 to 4 minutes. Use a slotted spoon to remove mushrooms from pan; set aside.
- Melt 1 tablespoon butter in same pot over medium heat. Cook garlic, shallot, leek, coriander, and red-pepper flakes until vegetables are tender, about 5 minutes. Stir in orzo until well combined.
- Ladle 2 cups reserved stock over orzo and cook, stirring often with a wooden spoon, until almost completely absorbed. Continue adding stock, 1 cup at a time, stirring often and waiting for each addition to be almost completely absorbed before adding the next, until orzo is just al dente, about 20 minutes. Stir in sauteed mushrooms and continue to cook, stirring, for 2 minutes.
- Remove from heat and stir in fava beans, 1/4 cup parsley, 2 tablespoons dill, lemon zest and juice, and remaining 1 tablespoon butter. Season with salt and pepper. Spoon orzo into serving bowls, top each with a soft-poached egg, and sprinkle with remaining herbs.
CREAMY PARMESAN MUSHROOM ORZO WITH GARLIC BUTTER SCALLOPS
Steps:
- Rinse the mushrooms, pat dry, and slice thick. Mince the garlic. Heat a large, deep skillet over medium-high heat with olive oil. Once the oil is hot, add the mushrooms and saute 5-6 minutes, or until they have softened and released all of their moisture.Remove from pan to a plate and cover to keep warm. Depending on the size of your skillet, you may need to do this in two batches.
- Lower the heat to medium and add the butter. Once the butter is melted and bubbling, add the onion. Saute 3-4 minutes until caramelized. Then add in the garlic. Saute for 30 seconds.
- Add the flour, stir well and cook for 1 minute.
- Pour in the half and half and chicken stock. Whisking continuously until the butter flour mixture is no longer clumpy and the bottom of the pan has been deglazed from sautéing. Add the Italian seasoning, salt, and pepper.
- Add in the orzo pasta and stir to combine. If it starts boiling, reduce the heat to medium-low and allow it to maintain a simmer.
- Cook uncovered, stirring frequently to ensure the orzo does not stick to the bottom of the pan or together, until it is al dente and the liquid has thickened to form a creamy sauce. Apprximately 10-15 minutes, or according to the package instructions.
- While the orzo is cooking, line the scallops up on a paper towel and pat them dry. Removing some of the water will help to crisp the outsides.Season the scallops with salt, pepper, and garlic powder.
- Place a large cast iron skillet over medium heat with the butter. Once the butter is bubbling and starting to brown, add the scallops one at a time seasoned side down. Sear for 2-3 minutes on each side. Remove from pan to a dish and cover to keep warm.
- Once the orzo is cooked and the sauce has thickened, remove from heat. Taste test and add additional seasonings, if needed.Stir in the baby spinach and parmesan cheese. Mix until the cheese has melted and the spinach has wilted. Stir in the mushrooms and top with scallops to re-warm both.
- Serve garnished with freshly grated parmesan cheese, black pepper, and freshly chopped parsley.
Nutrition Facts : ServingSize 1 serving, Calories 686 kcal, Carbohydrate 74 g, Protein 40 g, Fat 26 g, SaturatedFat 14 g, TransFat 1 g, Cholesterol 81 mg, Sodium 1410 mg, Fiber 4 g, Sugar 5 g
PARMESAN MUSHROOM ORZO
Simple orzo pasta mixed with freshly grated Parmesan cheese and sauteed mushrooms and shallots.
Provided by Lyuba Brooke
Categories Side Dish
Time 20m
Number Of Ingredients 6
Steps:
- Cook orzo according to the package instructions, drain and place in a large mixing bowl. Immediately grate Parmesan cheese into the bowl with pasta before pasta cools. Mix well until cheese is melted and pasta is all coated.
- While pasta is cooking, you can prepare mushrooms and shallots. Peel and thinly slice shallots. Wash and thinly slice mushrooms. Preheat a large cooking pan over medium heat and add truffle oil. Add onions and saute until translucent. Add mushrooms, season with some salt and cook until mushrooms are done.
- Add cooked mushrooms and shallots to the bowl with Parmesan orzo. Mix well. Taste to see if you need more salt.
SAUTEED MUSHROOMS WITH ORZO
Steps:
- * Prepare mushrooms and saute' in olive oil and butter over medium high heat. * Start salted water to a boil for pasta. Add pasta when boiling (try to do this just a couple minutes prior to mushrooms being fully cooked - but before adding spices and jalapeno). * Seed and finely chop the jalapeno * As mushrooms become soft and release their liquid, add thyme, jalapeno, salt and pepper. Continue heating over medium heat. * Add red wine to mushrooms, and continue over medium heat until wine partially condensed. * Add cream/yogurt *Plate and top with shredded Parmesan Serve as either main course (for vegetarian) or side dish. Consider white beans as an optional ingredient to replace the orzo.
ORZO WITH CARAMELIZED ONION AND MUSHROOM SAUTE
Make and share this Orzo With Caramelized Onion and Mushroom Saute recipe from Food.com.
Provided by Kishka
Categories Low Cholesterol
Time 1h15m
Yield 6-8 serving(s)
Number Of Ingredients 7
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.
Nutrition Facts : Calories 322.5, Fat 7.7, SaturatedFat 1.5, Sodium 645.9, Carbohydrate 50.5, Fiber 2.7, Sugar 6.7, Protein 12.5
ORZO WITH CARAMELIZED MUSHROOMS AND WILTED SPINACH
This is a side dish for everyone. Great taste and very versatile! You can change this recipe many different ways to suit your taste, for example, add slivered or shaved almonds, don't add mushrooms etc. It's very versatile.
Provided by Semigourmet
Categories 100+ Everyday Cooking Recipes Vegetarian Side Dishes
Time 35m
Yield 4
Number Of Ingredients 9
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.
Nutrition Facts : Calories 462 calories, Carbohydrate 40.2 g, Cholesterol 39.3 mg, Fat 28.7 g, Fiber 2.4 g, Protein 12.1 g, SaturatedFat 11.1 g, Sodium 205.1 mg, Sugar 2.9 g
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