Orzo with Mushrooms and Walnuts

Orzo with Mushrooms and Walnuts

99
Amanda Dattilio 0

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

Ingredients

35 m servings 290 cals
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Original recipe yields 8 servings

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Nutrition

  • Calories:
  • 290 kcal
  • 15%
  • Fat:
  • 9.5 g
  • 15%
  • Carbs:
  • 43.2g
  • 14%
  • Protein:
  • 9.5 g
  • 19%
  • Cholesterol:
  • 3 mg
  • < 1%
  • Sodium:
  • 485 mg
  • 19%

Based on a 2,000 calorie diet

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Directions

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  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.

Reviews

99
  1. 139 Ratings

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Most helpful

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 su...

Most helpful critical

Evident that this would be flat in flavor if prepared exactly as written, I added white wine, minced garlic, and fresh thyme and parsley. I also used a specialty orzo and substituted pecans for...

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 su...

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! ...

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 amo...

I have made this a few times now, and keep tweaking it as I can't ever leave well enough alone. If I can find it, I use a package of mixed mushrooms (porcini, bella, oyster, etc) that I found i...

Evident that this would be flat in flavor if prepared exactly as written, I added white wine, minced garlic, and fresh thyme and parsley. I also used a specialty orzo and substituted pecans for...

Very good recipe -- easy and impressive to make. The texture and flavor turned out a lot like risotto without a lot of stirring.

I was extremely pleased with this recipe. My entire family enjoyed--even my 7 and 2 year old who are really picky. I may add a little bouillon next time to increase the flavor.

I followed the recipe exactly and found this to be extremely bland.

Thanks for the recipe...or atleast the guideline! Unfortunately I didn't have walnuts (they sounded like they would have been delicious in this recipe)...so I did some alterations to kick it up ...