Mendi's Favorite Orzo

Mendi's Favorite Orzo

37
dizzygrltoo 1

"This is a fast, low budget and vegetarian friendly side dish, meal or potluck dish. It serves 2 as a meal and 4 as a side dish. Use pan drippings for added flavor."

Ingredients

20 m servings 266 cals
Serving size has been adjusted!

Original recipe yields 4 servings

Adjust

Nutrition

  • Calories:
  • 266 kcal
  • 13%
  • Fat:
  • 10.3 g
  • 16%
  • Carbs:
  • 36.9g
  • 12%
  • Protein:
  • 8.5 g
  • 17%
  • Cholesterol:
  • 11 mg
  • 4%
  • Sodium:
  • 58 mg
  • 2%

Based on a 2,000 calorie diet

On Sale

What's on sale near you.

Directions

  • Prep

  • Cook

  • Ready In

  1. Bring a large pot of lightly salted water to a boil over high heat. Add the orzo pasta, and cook until al dente, 6 to 7 minutes; drain.
  2. Heat the olive oil in a large skillet over medium-high heat. Add the mushrooms, and season with onion powder, salt, and pepper. Cook and stir until the mushrooms have softened and released their liquid, about 5 minutes. Stir in the butter, corn, peas, parsley, and cooked orzo pasta. Season to taste with salt and pepper, and serve immediately.

Footnotes

  • Tip
  • Aluminum foil can be used to keep food moist, cook it evenly, and make clean-up easier.
  • profile image

Your rating

Cancel
Submit

Reviews

37
  1. 49 Ratings

  2.  
  3.  
  4.  
  5.  
  6.  

MESSAGE FROM THE AUTHOR HERE: Your orzo will need to cook for close to 10 minutes for it not to be hard. Test it as you go if you want to until you are comfortable cooking this style of pasta. T...

Beautiful, fresh and delicious--the perfect side dish. I used a specialty "Spring Medley" orzo, and eliminated both the onion powder and corn. Served with "Tenderloin with Herb Sauce" and "Gree...

Very good side dish. I love the combination of vegetables with the orzo. However, the orzo was too al dente for me, so I added a cup of water with a dissolved chicken bouillon cube to the finish...