Mushroom and Orzo Pilaf

Mushroom and Orzo Pilaf
Mushroom and Orzo Pilaf
"The recipes here reflect my British roots, but not necessarily my family traditions," writes Mairi Morrison of London, England. "Although my mother is from Scotland and my father is from Northern Ireland, I grew up in Los Angeles, where our weeknight meals were typically American: spaghetti, tacos, and burgers. It wasn't until I moved to Europe that I became really interested in food. Here in London my social life is centered around the table. I really like this dish because it is typically British, and perfect for a rainy winter evening in London." A nice side with lamb, chicken or fish dishes.
  • Preparing Time: -
  • Total Time: -
  • Served Person: Makes 6 servings
Mushroom Pasta Side Sauté British Fall Winter Bon Appétit Peanut Free Tree Nut Free Soy Free No Sugar Added
  • 1/8 teaspoon ground nutmeg
  • 2 large garlic cloves, chopped
  • 6 tablespoons (3/4 stick) butter
  • Carbohydrate 51 g(17%)
  • Cholesterol 31 mg(10%)
  • Fat 13 g(21%)
  • Fiber 3 g(13%)
  • Protein 13 g(26%)
  • Saturated Fat 8 g(39%)
  • Sodium 53 mg(2%)
  • Calories 370

Preparation Melt 3 tablespoons butter in large skillet over medium-high heat. Add shallots, 3 teaspoons thyme, and garlic; stir 1 minute. Add mushrooms and sauté until tender but not brown, about 8 minutes. Add remaining 3 tablespoons butter. Mix in orzo, then broth and nutmeg. Bring to boil. Reduce heat to medium-low, cover and simmer until orzo is tender and broth is absorbed, about 15 minutes. Mix in remaining 1 teaspoon thyme. Season with salt and pepper and serve.

Preparation Melt 3 tablespoons butter in large skillet over medium-high heat. Add shallots, 3 teaspoons thyme, and garlic; stir 1 minute. Add mushrooms and sauté until tender but not brown, about 8 minutes. Add remaining 3 tablespoons butter. Mix in orzo, then broth and nutmeg. Bring to boil. Reduce heat to medium-low, cover and simmer until orzo is tender and broth is absorbed, about 15 minutes. Mix in remaining 1 teaspoon thyme. Season with salt and pepper and serve.

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