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."
- Preparing Time: 30 minutes
- Total Time: 30 minutes
- Served Person: 6
vegetarian
white meat free
tree nut free
nut free
contains gluten
red meat free
shellfish free
contains pasta
contains dairy
pescatarian
- garlic powder to taste
- salt and pepper to taste
- 1 cup water
- 1/2 cup grated parmesan cheese
- 1 cup uncooked orzo pasta
- 1/2 cup sliced fresh mushrooms
- 1/4 cup fresh parsley
- 1/2 cup white wine
- 1/2 cup butter divided
- 8 pearl onions
- Carbohydrate 39.0635797630043 g
- Cholesterol 58.0858333898278 mg
- Fat 17.3459782790009 g
- Fiber 5.34779304985715 g
- Protein 7.61881294402475 g
- Saturated Fat 10.636235758669 g
- Serving Size 1 1 serving (394g)
- Sodium 208.089643622724 mg
- Sugar 33.7157867131471 g
- Trans Fat 1.40124384876302 g
- Calories 335 calories
Directions 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.
