Mushroom Orzo
Created by Denise on October 18, 2011
- Servings: 4
- Prep Time: 10m
- Cook Time: 10m
- Recipe #7770
Ingredients
- 1 tablespoon olive oil
- 1 small yellow onion, fine dice
- 8 ounces baby bella mushrooms (or button mushrooms, diced)
- 1/2 teaspoon onion powder
- 1/2 teaspoon black pepper
- 1/4 teaspoon dried thyme
- 1 to 2 cloves garlic, very fine mince
- 1/4 cup white wine
- 14 ounces chicken stock
- 8 ounces dry orzo pasta
- 1/2 cup Parmesan cheese, freshly grated
- Fresh parsley to garnish
- 1/4 cup cream (or half and half, optional)
How to Make
-
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.
Nutritional Facts
- 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