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
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.
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
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
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.
SPINACH MUSHROOM ORZO
Need a new side dish idea? This creamy spinach and mushroom orzo is cheesy, filling, and so simple to prepare.
Provided by Steph
Categories Side
Yield 8
Number Of Ingredients 9
Steps:
- In a large skillet over medium-high heat, melt 1 Tablespoon butter. Add mushrooms and garlic and cook, stirring often until mushrooms are softened and brown.
- Lower heat to medium, add remaining butter and orzo. Stir until the pasta starts to turn a light golden brown (it will only take a few minutes).
- Add chicken broth and bring the mixture to a boil, stirring occasionally. Turn down to a simmer and continue stirring until the pasta is tender and most of the liquid has been absorbed (it will take about 10 minutes).
- Remove from heat, then add parmesan cheese and spinach, stirring until the cheese is melted and spinach is wilted. Sprinkle with salt, pepper, and garlic powder. Serve warm.
Nutrition Facts : Servingsize 1 serving, Calories 1292 kcal, Fat 53 g, SaturatedFat 31 g, Cholesterol 123 mg, Sodium 4121 mg, Carbohydrate 92 g, Sugar 3 g, Protein 109 mg
ORZO WITH MUSHROOMS AND WALNUTS
This recipe makes quite a bit. Everyone I've prepared it for loves it. You can easily cut the recipe in half.
Provided by Amanda Dattilio
Categories Side Dish
Time 35m
Yield 8
Number Of Ingredients 7
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.
Nutrition Facts : Calories 290 calories, Carbohydrate 43.2 g, Cholesterol 2.5 mg, Fat 9.5 g, Fiber 3 g, Protein 9.5 g, SaturatedFat 1.2 g, Sodium 485.5 mg, Sugar 5.1 g
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