It’s summertime and pretty much every weekend meal at our house involves grilling. While my husband does the grilling, I usually just want to chill on the back patio with a glass of wine! So I try and keep things simple by making sure my side dishes are super easy: sauteed veges or a quick salad. When we’re grilling meat or fish, one of my go-to side dishes is this mushroom orzo because it comes together in a snap.
Everyone loves this recipe – kids and adults. Probably because it’s almost like mac and cheese but with an adult twist, and no need to turn on the oven! I love how the plump orzo and chewy mushrooms come together in every bite and I usually end up taking one too many taste tests before serving. I especially like to serve this mushroom orzo with grilled cajun-spiced salmon because the mildness of the dish nicely offsets the spiciness of the fish. I make this in the winter too, sometimes substituting spinach or squash for the mushroom, and feta for the parmesan. Voila, summer side dish becomes winter comfort food!
- Heat the olive oil in a saucepan over medium heat and saute the mushrooms until lightly browned.
- Add orzo and garlic and saute for 1 minute, stirring constantly.
- Deglaze with white wine and stir until almost evaporated.
- Add broth and bring mixture to a boil. Reduce heat to low and cover. Simmer for 10 minutes until the orzo is cooked and the broth is absorbed.
- Stir in parmesan and garnish with parsley.