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 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
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
CARAMELIZED ONION AND BLUE CHEESE ORZO
Rissoni, also known as semi di melone, or any other short soup pasta can be used for this dish.
Provided by Lindsay Perejma
Categories Side Dish
Time 45m
Yield 4
Number Of Ingredients 8
Steps:
- Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain.
- While pasta is cooking, heat butter and oil in a large skillet over low heat. Cook onion in this mixture until golden brown, 20 to 30 minutes. Remove from pan with a spoon and drain on paper towels.
- In a large bowl, combine blue cheese, mascarpone and onion and mix well. Toss cheese mixture with spinach and pasta, season with salt and pepper and serve.
Nutrition Facts : Calories 872.8 calories, Carbohydrate 97.3 g, Cholesterol 80.5 mg, Fat 42.4 g, Fiber 5.5 g, Protein 29 g, SaturatedFat 20.3 g, Sodium 717.5 mg, Sugar 10.2 g
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.
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CARAMELIZED ONION ORZO | FOR THE LOVE OF COOKING
From fortheloveofcooking.net
Reviews 16Estimated Reading Time 2 minsServings 4Total Time 30 mins
- Heat a sauté pan over medium heat. Add the diced onion and cook, stirring occasionally, for 25-30 minutes, or until golden brown. Season with sea salt and freshly cracked pepper, to taste. Side Note: If the onion starts to get dry, add a little bit of water to moisten them up. You can also add more olive oil if you prefer.
- When the onions are 10 minutes from being done, cook the pasta, per instructions in salted water. Drain.
- Add the minced garlic to the finished caramelized onions and cook, stirring constantly, for 1 minute. Add the pasta to the onion mixture along with the fresh parsley then season with sea salt and freshly cracked pepper, to taste. Toss to mix thoroughly. Serve immediately. Enjoy.
CREAMY STOVETOP MUSHROOM ORZO - SPEND WITH PENNIES
From spendwithpennies.com
5/5 (40)Total Time 40 minsCategory Side DishCalories 349 per serving
- Heat olive oil in a pan over medium-high heat. Add onions and mushrooms and cook until the mushrooms are tender. Add in garlic and oregano and cook for 30 seconds.
- Lower the heat to medium and let the mixture lightly simmer until the pasta is cooked al dente, about 10-15 minutes. You don’t want to mixture to boil rapidly as it will scorch the dairy.
- If the pasta is not fully cooked and the mixture is low on liquid add a little more chicken stock to help cook the pasta.
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