Mushroom Orzo232 Reviews
- Prep: 15 min
- Cook: 25 min
- Ready In: 40 min
“After eating at an 'Italian' chain restaurant and loving this side dish, I went home and tried to recreate it. This is the recipe I finally came up with.” - by BABARCLAY
Original recipe yields 6 servings
- Melt 1/2 the butter in a skillet over medium heat. Stir in the onions, and cook until golden brown. Mix in orzo, mushrooms, and remaining butter. Cook and stir 5 minutes, until butter is melted and mushrooms are tender.
- Pour water and wine into the skillet, and bring to a boil. Reduce heat to low. Season with garlic powder, salt, and pepper. Cook 7 to 10 minutes, until orzo is al dente. Stir in the Parmesan cheese and parsley to serve.
Amount Per Serving (6 total)
- 327 cal
- 18.6 g
- 28.1 g
Based on a 2,000 calorie diet
Reviews (232)Rate This Recipe
"Oh wow, will THIS ever be a repeat in my house! For extra flavor I used dried porcini mushrooms which I soaked in hot water for about 25 minutes. I then used the soaking liquid for the water called fo..." See morer. What a boost of flavor! Pearl onions not a staple in my house, I simply substituted chopped, sweet onion, though shallots would me nice too, and added fresh garlic instead of the garlic powder. My only criticism is that half the amount of butter called for would have been adequate, and I am a fan of butter! I served this with Pesto Cheesy Chicken Rolls, also from this site. Update to original 4/4/08 review: For those like my husband who (go figure!)dislike it, you might want to go a little easier on the Parmesan."
"This is the third time I made this recipe. This time I changed it up a bit. I added grilled chicken, shrimp and extra mushrooms. I doubled the liquid ( chicken broth, water and wine). It was really go..." See moreod. We had it as a main dish. January 18, 2010- Writing again just to say that I still use this recipe regularly. I even use it with a good short grain rice and it's delicious."
"I loved this side dish. I didn't have pearl onions so I used half a regular onion chopped up and I added minced garlic and extra mushrooms. You can never have too many mushrooms. The wine gave it s..." See moreuch a great flavor. Oh, and I used chicken broth instead of water. This really was great. I will definately be making it again and again! Thanks BABARCLAY."
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