***I came to a revelation recently while prepping to make this dish. Why don't I just add the liquid to the mushroom/onion mixture after they've turned golden? Then I can add the orzo and it can cook while absorbing the liquid and finish all in the same pan! Duh! Sometimes I don't think I should be trusted with sharp utensils. So here is my revised recipe.
In 10-inch skillet over medium heat, melt butter, cook mushrooms, onion and salt until vegetables are tender, about 10 minutes, stirring frequently. Add 1 3/4 cups chicken broth and 1 cup orzo. Cover and cook until most the liquid is absorbed, approximately 10 minutes. Add parmesan and fontina cheese; stirring until completely melted.
To serve, spoon onto platter top with parsley. Yield: 4 servings.
***Alternately, you could use 1 cup Chicken Broth and 3/4 cup white wine to give the orzo some added depth of flavor.
So usually I don't go all out for lunch. Mostly I fix something simple and quick. This day was no exception. I wanted to try a mushroom orzo recipe I found and after tweaking it a bit I decided today was the day. And to accompany it I made chicken picatta and some steamed corn. But the stand out on this plate had to be the orzo. It was delicious, if I do say so myself, and would make a great side to most any meal. And, if I didn't have a meat and potatoes husband, I would be perfectly happy eating it all by itself. Lets get started and I hope you try it for yourself sometime soon.
List of ingredients: Orzo, mushrooms (duh), onion, butter, fontina and parmesan.
First I melted butter in a pan. While it was melting I put the orzo on to cook in a pot with boiling water.
While the butter was melting and the orzo was cooking, I sliced the mushrooms and diced the onions.
Then tossed them in the melted butter with some salt. Saute them up till they start to turn golden.
Like this.
Then add the parmesan... the orzo......
and the fontina cheese. Then give it all a really good mix allowing the cheese to melt throughly.
Top with chopped parsley then serve it up along side a thick steak, a nice piece of chicken or a juicy pork chop! It is a great compliment to any meal.
MUSHROOM ORZO
1 c. Orzo (rice-shaped pasta)
4 tbsp. butter
1/2 lb. mushrooms, sliced
1 sm. onion, diced
1/2 tsp. salt
3 Tbls parmesan cheese
1/4 cup shredded fontina cheese
Minced parsley for garnish
Prepare Orzo as label directs. Drain; return to saucepan. Meanwhile, in 10-inch skillet over medium heat, melt butter, cook mushrooms, onion and salt until vegetables are tender, about 10 minutes, stirring frequently. Stir in parmesan cheese, cooked orzo and fontina cheese.
To serve, spoon onto platter top with parsley. Yield: 4 servings.