We eat a lot of mushrooms in this house, with venison steaks, roasted or in this fabulous Mushroom Orzo inspired by Cooking Light. It can be a side or an entrée and was really good as leftovers.
Orzo is one of those things that I forget about, since it is in such a small box it gets lost in the pantry but I must do a better job of searching for it. Good hot or cold and it make such great sides and salads. Reminding myself to make more orzo!
Mushroom Orzo
Prep Time: 10 Minutes
Cook Time: 20 Minutes
Keywords: entree side vegetarian
6046138Ingredients (Serves 2-4)
- 3/4 cup uncooked orzo
- 1 1/2 tablespoons butter
- 3 cups sliced mushrooms
- 1/2 tsp black pepper
- 3/8 tsp salt
- 1/4 cup vegetable broth
- 1 tablespoon balsamic vinegar
- 1/4 cup minced chives
- 1 ounce shredded parmesean cheese
Instructions
Cook pasta according to package directions. Drain and set aside.
Melt butter in a large skillet over medium heat; cook 1 minute or until lightly browned. Add mushrooms, pepper, and salt. Cook 4 minutes or until mushrooms release their liquid, stirring frequently.
Add broth and vinegar; stir in orzo and chives. Top with cheese.
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