Mushroom And Parmesan Orzo
Total Time: 35 mins
Preparation Time: 15 mins
Cook Time: 20 mins
Ingredients
- Servings: 6
- 2 cups orzo pasta (tiny rice shaped pasta)
- 1/3 cup butter (can use more butter)
- 1 large onion, chopped
- 1 tablespoon chopped fresh garlic (or to taste)
- 5 cups chicken broth (can use turkey broth or to make this vegetarian, use vegetable broth)
- 2 cups canned sliced mushrooms, drained (i just use one or two whole cans of drained sliced mushrooms)
- 2 teaspoons lemon juice
- salt and pepper
- 1 cup fresh grated parmesan cheese (can use more if desired)
Recipe
- 1 in a saucepan, melt butter and saute the onion and garlic for about 2 minutes.
- 2 add in the orzo to the onion/garlic mixture, and saute the orzo until golden brown (about 6-7 minutes, could take more or less time to brown).
- 3 slowly add in the broth, lemon juice and mushrooms; stir to combine.
- 4 simmer covered on low heat for about 15-20 minutes, or until pasta is just firm-tender and most of the liquid is absorbed (do not overcook the orzo!).
- 5 remove from heat and add/mix in the parmesan cheese, salt and pepper; toss to combine.
- 6 transfer to a large bowl and serve immediately.
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