Mushroom Orzo

Prep Time
Cook Time
Ready In

"This recipe is loosely adapted from Rachael Ray's recipe. I've added mushrooms, wine and thyme for more depth in flavor and added texture. My guy's favorite side dish. You can keep this reasonably healthy by omitting the parmesan or reducting to 1/4 cup."

Original recipe yields 4 servings


  • Serving Size: 1 (279.4 g)
  • Calories 427.5
  • Total Fat - 12.2 g
  • Saturated Fat - 4.6 g
  • Cholesterol - 256 mg
  • Sodium - 225 mg
  • Total Carbohydrate - 52.9 g
  • Dietary Fiber - 8.3 g
  • Sugars - 3.6 g
  • Protein - 26.7 g
  • Calcium - 182.4 mg
  • Iron - 3.8 mg
  • Vitamin C - 6.9 mg
  • Thiamin - 0.2 mg

Step 1

Heat the olive oil in a 2-3 quart stock pot over medium high heat. Add onions and saute until onions start to wilt, then add mushrooms and continue to saute until mushrooms start to brown. Add onion powder, thyme, minced garlic and pepper, followed by the white wine. Allow to cook for 1-2 minutes more and then add chicken stock.

Step 2

Bring to a boil, add orzo. Reduce heat to lowest setting, cover and simmer for 10 minutes. Add the grated parmesan and stir until melted. At this point, you may add the cream if you are using it. Garnish with fresh parsley and serve.

Tips & Variations

No special items needed.



Perfect dish to prepare when you have extra mushrooms...and you love orzo pasta...thanks for sharing your recipe...

review by:
(29 Jun 2020)


Easy and tasty. Great side for fish.

review by:
(1 Sep 2016)