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
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
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
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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