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
CREAMY ORZO WITH MUSHROOMS
Provided by Food Network Kitchen
Time 35m
Yield 4 servings
Number Of Ingredients 11
Steps:
- Preheat the oven to 425 degrees F. Toss the mushrooms with 2 tablespoons olive oil, a pinch of salt and a few grinds of pepper on a baking sheet.
- Spread out in a single layer. Roast, stirring halfway through, until well browned and crisp around the edges, about 25 minutes. Let cool for a few minutes, then scrape up with a spatula and transfer to a bowl.
- Meanwhile, heat the remaining 1 tablespoon olive oil in a large pot or Dutch oven over medium-high heat. Add the leek and garlic, season with salt and pepper and cook until the leek softens, about 2 minutes. Add the orzo, 2 cups water, the milk, 1 teaspoon salt and a few grinds of pepper. Bring to a boil, stirring constantly. Reduce the heat to a simmer and cook, stirring occasionally, until the orzo is al dente, 5 to 7 minutes.
- Remove from the heat and add the cheese, spinach, lemon juice and 1 tablespoon parsley. Stir until the cheese melts and the spinach wilts; add a splash of water if the mixture is too thick. Season with salt and pepper.
- Toss the mushrooms with the lemon zest and remaining 1 tablespoon parsley. Divide the orzo among bowls and top with the mushroom mixture.
Nutrition Facts : Calories 710, Fat 28 grams, SaturatedFat 11 grams, Cholesterol 48 milligrams, Sodium 984 milligrams, Carbohydrate 85 grams, Fiber 5 grams, Protein 31 grams, Sugar 15 grams
LEMON MUSHROOM ORZO
Sometimes I serve this side dish chilled and other times we enjoy it hot. It has a pleasant tinge of lemon and a nice crunch from pecans. -Shelly Nelson, Akeley, Minnesota
Provided by Taste of Home
Categories Side Dishes
Time 25m
Yield 12 servings.
Number Of Ingredients 9
Steps:
- Cook orzo according to package directions. Meanwhile, in a large cast-iron or other heavy skillet, heat 2 tablespoons oil over medium-high heat. Add mushrooms; cook and stir until tender and lightly browned. Drain orzo., In a large bowl, place orzo, mushroom mixture, pecans, parsley, lemon zest, lemon juice, salt, pepper and remaining oil; toss to combine.
Nutrition Facts : Calories 225 calories, Fat 9g fat (1g saturated fat), Cholesterol 0 cholesterol, Sodium 202mg sodium, Carbohydrate 31g carbohydrate (2g sugars, Fiber 2g fiber), Protein 6g protein. Diabetic Exchanges
SWISS MUSHROOM ORZO
Make and share this Swiss Mushroom Orzo recipe from Food.com.
Provided by bmcnichol
Categories High In...
Time 30m
Yield 3 serving(s)
Number Of Ingredients 7
Steps:
- Cook orzo according to package directions.
- Melt 3 tablespoons of butter in microwave.
- Combine cheese, garlic, salt and pepper and add butter.
- In a saucepan, saute the mushrooms in remaining butter until tender.
- Drain orzo and add to mushrooms.
- Stir in cheese mixture and cook until melted.
Nutrition Facts : Calories 486.1, Fat 26.3, SaturatedFat 16.3, Cholesterol 73.8, Sodium 402.4, Carbohydrate 44.9, Fiber 2, Sugar 2.2, Protein 17.7
WILD MUSHROOM ORZO
This creamy, savory dish is prepared like a risotto. Any flavor chicken broth will do; I like the white wine and herb.
Provided by Whedonite
Categories Vegetable
Time 25m
Yield 4-6 serving(s)
Number Of Ingredients 7
Steps:
- Bring broth and water to a simmer in saucepan.
- Meanwhile, heat oil in large skillet. Add mushrooms; cover and cook 2 minutes.
- Add orzo and cook another 2 minutes, stirring, until pasta is lightly toasted.
- Begin ladling hot liquid into pasta mixture, about a cup at a time. Stirring frequently, allow each ladleful to absorb before adding another. When all liquid has been used, the mixture will be thick and creamy.
- Remove from heat and stir in grated Parmesan. Serve topped with crushed black pepper, if desired.
Nutrition Facts : Calories 326.9, Fat 7.5, SaturatedFat 2, Cholesterol 5.5, Sodium 624.3, Carbohydrate 49.2, Fiber 3.8, Sugar 4.5, Protein 16.2
LUKE'S WILD MUSHROOM ORZO
Provided by Andrew Carmellini
Yield Serves 6 to 8
Number Of Ingredients 18
Steps:
- TO PREPARE THE MUSHROOM STOCK:
- 1. In a small pot, immerse the dried porcinis in 4 1/2 cups of water. Add the sprig of thyme whole.
- 2. Bring the mushroom mixture to a boil over high heat, then remove immediately from the stove and set aside for 5 minutes.
- TO PREPARE THE ORZO:
- 1. Heat the olive oil in a medium saucepot. Add the onion and cook over medium heat until it takes on a light golden color, about 3 minutes, stirring regularly to prevent burning.
- 2. Add the mixed wild mushrooms and stir well to combine. Saut&ecute; on medium-high heat for 1 to 2 minutes, until the mushrooms are just starting to color. At this point, but not before, add the salt and pepper (if you do it earlier, before the mushrooms have opened up, the salt will pull out all the moisture). Mix well to combine and continue cooking for another 30 seconds, until the mushrooms have started to reduce and color.
- 3. Move the pan well away from the heat (so you don't catch fire) and add the vermouth. Stir to combine and then return to the heat for just a few seconds, until the vermouth and mushroom juices form a syrupy mixture in the bottom of the pan.
- 4. Remove the pan from the heat, add the orzo, and mix well, so the grains are all coated with the pan juices.
- 5. Remove the thyme sprig from the porcini mixture and discard. Pour the porcinis and liquid over the orzo.
- 6. Return the pan to medium-high heat and bring up to a low boil, stirring well to combine. Turn the heat down to low, and keep the mixture at a very lazy bubble for about 15 minutes, stirring occasionally. The orzo is done when it's swelled up and become tender, but still has a bit of a bounce between the teeth. There should be just a little bit of syrupy liquid on the bottom, but the orzo mixture should be a bit wet. (If you cook it till the liquid is completely absorbed, you'll have a sticky mess.)
- TO FINISH THE DISH:
- 1. Remove the pot from the heat. Add the butter and mix in well; then add the Parmigiano-Reggiano and continue stirring. Add the parsley and thyme leaves and mix well, until the texture of the dish is softer and richer from the butter and cheese and all the ingredients are well combined. If you're using the truffle oil, add it and mix well so the oil is absorbed.
- 2. Serve as quickly as possible, topped with a little more of the grated Parmigiano-Reggiano.
MUSHROOM AND ORZO PILAF
Categories Mushroom Pasta Side Sauté Fall Winter Bon Appétit Peanut Free Tree Nut Free Soy Free No Sugar Added
Yield Makes 6 servings
Number Of Ingredients 8
Steps:
- Melt 3 tablespoons butter in large skillet over medium-high heat. Add shallots, 3 teaspoons thyme, and garlic; stir 1 minute. Add mushrooms and sauté until tender but not brown, about 8 minutes. Add remaining 3 tablespoons butter. Mix in orzo, then broth and nutmeg. Bring to boil. Reduce heat to medium-low, cover and simmer until orzo is tender and broth is absorbed, about 15 minutes. Mix in remaining 1 teaspoon thyme. Season with salt and pepper and serve.
GREEK MUSHROOM ORZO
Make and share this Greek Mushroom Orzo recipe from Food.com.
Provided by KelBel
Categories Vegetable
Time 30m
Yield 4 serving(s)
Number Of Ingredients 7
Steps:
- Heat oil in a large saucepan over medium heat.
- Add mushroom. Cook, stirring occasionally, until tender and mushrooms just release their liquid (about 6 minutes).
- Stir in orzo, tomatoes, chicken broth and water. Simmer covered, stirring occasionally, until orzo is tender and most of the liquid is absorbed (about 9 minutes).
- Stir in Feta cheese and serve immediately.
Nutrition Facts : Calories 312.3, Fat 7, SaturatedFat 2, Cholesterol 6.7, Sodium 639.7, Carbohydrate 49.8, Fiber 3.8, Sugar 7.8, Protein 14.5
SWISS MUSHROOM ORZO
Found this in the Taste of Home Simple and Delicious Cookbook and added red peppers, onions, fresh asparagus and topped with green onions or parsley..
Provided by mama smurf
Categories < 30 Mins
Time 25m
Yield 3-4 serving(s)
Number Of Ingredients 11
Steps:
- Cook the orzo according to package directions. Meanwhile in a food processor, combine the cheese, 3 tablespoons butter, garlic, salt and pepper; cover and process until smooth.
- In a large saucepan, saute the mushrooms, bell pepper, onion and asparagus in remaining butter until tender. Drain orzo and add to vegetable mixture. Stir in cheese mixture until melted. Top with green onions.
Nutrition Facts : Calories 497, Fat 26.3, SaturatedFat 16.3, Cholesterol 73.8, Sodium 379.8, Carbohydrate 47.3, Fiber 2.8, Sugar 2.7, Protein 18.3
SWISS MUSHROOM ORZO
Holly Bonds of Smyrna, Georgia turns to this go-with-everything dish as a substitute for rice or potatoes. TIP: "It's also wonderful with roasted red peppers or steamed broccoli thrown in," Holly suggests.
Provided by Taste of Home
Categories Side Dishes
Time 30m
Yield 3 servings.
Number Of Ingredients 7
Steps:
- Cook orzo according to package directions. Meanwhile, in a food processor, combine the cheese, 3 tablespoons butter, garlic, salt and pepper; cover and process until smooth. In a large saucepan, saute the mushrooms in remaining butter until tender. Drain orzo and add to mushrooms. Stir in cheese mixture until melted.
Nutrition Facts : Calories 520 calories, Fat 26g fat (16g saturated fat), Cholesterol 74mg cholesterol, Sodium 450mg sodium, Carbohydrate 52g carbohydrate (4g sugars, Fiber 2g fiber), Protein 19g protein.
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