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Orzo with Mushrooms and Walnuts

Orzo with Mushrooms and Walnuts

  • Prep

    10 m
  • Cook

    25 m
  • Ready In

    35 m
Amanda Dattilio

Amanda Dattilio

This recipe makes quite a bit. Everyone I've prepared it for loves it. You can easily cut the recipe in half.

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Ingredients {{adjustedServings}} servings

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Original recipe yields 8 servings

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Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 304 kcal
  • 15%
  • Fat:
  • 9.4 g
  • 14%
  • Carbs:
  • 47.2g
  • 15%
  • Protein:
  • 9.8 g
  • 20%
  • Cholesterol:
  • < 1 mg
  • < 1%
  • Sodium:
  • 6 mg
  • < 1%

Based on a 2,000 calorie diet

Directions

  1. Preheat the oven to 350 degrees F (175 degrees C). Place walnuts on a baking sheet. Bake for 8 to 10 minutes in the preheated oven, or until they release their aroma. Stir once or twice for even toasting.
  2. Heat oil in a large heavy saucepan over medium-high heat. Saute onion and mushrooms until tender and golden brown.
  3. Pour in broth, and bring to a boil. Stir in orzo, reduce heat to low, and cover. Simmer until orzo is tender and liquid is absorbed, about 15 minutes. If after 15 minutes there is still liquid, remove cover, and cook until liquid is gone. Remove from heat, and stir in walnuts. Season with salt and pepper to taste.
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Reviews

PRINCESS20NY
51

PRINCESS20NY

1/22/2006

Super. Not for everyone howerver, Bu wasn't enthused. This recipe has a scent of bitter flavor and may not be something that kids or picky adults would go for. If you like walnuts then I'm sure you'll appreciate this. I used the exact ingredients it called for and it came out great.

Jim Huff
34

Jim Huff

2/9/2006

I'm into Toasted Orzo, so add the orzo just as onions and mushrooms are finishing, when orzo is lightly browned add the broth. When the broth is absorbed add 1/4 cup grated parmesan and serve! Yummy!

KIMAR
30

KIMAR

7/24/2003

I made the recipe as written, and it made a ton. I will definitely cut the recipe in half next time. I'll also omit the walnuts. They did not compliment the dish at all and stood out oddly among the ingredients, texture and flavor-wise. Also, I'll turn the heat down while cooking the onions and mushrooms. The "medium-high" heat was a bit too hot and my dish ended up with a slightly scorched flavor because of it. With these adjustments, it will be a delicious side dish.

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