Mushroom Orzo

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!

Mushroom Orzo

A perfect side dish to go with meat or fish dishes. This mushroom orzo is very easy to put together so it's especially convenient when you're short on time.

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Course: Sides

Cuisine: Italian

Keyword: mushroom, orzo

Main Ingredient: pasta, vegetarian

Method: Non Instant Pot

Prep Time: 5 minutes

Cook Time: 15 minutes

Total Time: 20 minutes

Servings: 4 servings

Author: Paint the Kitchen Red

Ingredients

• 2 Tbsp olive oil
• 3 cups sliced mushrooms
• 1 cup orzo pasta uncooked
• 1 tsp garlic minced
• 1/2 cup dry white wine
• 1 1/2 cups chicken or vegetable broth
• 1/4 cup finely grated parmesan
• Chopped fresh parsley

Instructions

• 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.

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