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!
- 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
- 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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Delicious!! Altered the recipe slightly since I don’t have mushroom lovers here (Dave and I yes! Julia and Dylan no …but very easy to adjust)
That’s great that you changed it up a bit. It would be very easy to make a meal of it by adding a protein.
It was so tasty with some grilled organic chicken and some shallots…yummmm
This is a must. What type of white wine do you like to use?
Any white wine that’s not sweet and slightly acidic would work – like sauvignon blanc or pinot grigio…