Orzo with Sautéed Mushrooms

Toasted orzo, sautéed mushrooms, and parmesan cheese mingle together in a light wine sauce. Only one pan is needed to make this simple, yet elegant side dish.

Jan 16, 2024

One of the things you learn when you marry into an Italian family is that there are an infinite number of pasta shapes. Just browse through any Italian market and you’ll see what I mean. Years ago, when I was introduced to orzo, I thought wait, isn’t that some type of rice? Turns out, it’s just another shape of pasta.

Although it resembles a type of grain, orzo is a rice-shaped pasta. It’s often categorized as pastina (“little pasta” in Italian), which includes any type of small shaped pasta (stelline, acini di pepe, ditalini, and alphabet). This petite pasta is incredibly versatile and can be topped with your favorite marinara or meat sauce, added to soups, used as a base for grain bowls, tossed into cold vegetable and pasta salads, and even used as a substitute for arborio rice when making “fake” risotto, or orzotto as it’s often referred to.

Orzo lends itself to a few different cooking methods. Add it to a large pot of boiling water just like any other type of pasta and cook until it’s al dente (pasta that is tender but still firm to the bite). It usually takes 8 to 10 minutes to cook but follow the package directions. Just drain the water and it’s ready to go. If you won’t be using the orzo right away, it’s a good idea, after it’s drained, to toss it in a small amount of oil. This will keep it from clumping together. Place it in a covered container, pop it in the refrigerator, and use it when you’re ready. Typically, one cup of dry orzo will yield two cups cooked.

Orzo can also be cooked like rice by combining one part dry orzo and two parts cold water in a pot. Bring the mixture to a boil, reduce the heat to low, cover, and cook until the liquid is absorbed. This method yields a creamier texture because the starch released from the pasta is retained, not drained away.

The cooking method used for today’s recipe is the pilaf method. The orzo is sautéed in a small amount of fat until it turns golden brown. Some type of liquid is added (chicken broth and white wine in this recipe) to the toasted pasta, the mixture is covered, the heat is reduced, and it’s cooked until the liquid is absorbed.

Orzo is typically made from semolina, a type of flour from durum wheat. It’s coarser than traditional all-purpose flour and has a golden hue. Whole-wheat orzo, made from whole durum wheat can be used in this recipe, however it may be difficult to find and is a bit more costly. You may stumble across tri-color orzo which is a blend of regular orzo, along with spinach (green) and tomato (red) flavored orzo. If you’re looking for a gluten-free version of orzo, Barilla makes a chickpea orzo, Delallo makes a corn and rice orzo, and Jovial makes orzo using cassava (a tuberous root vegetable) flour.

To your health,

Darlene

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ORZO with SAUTEED MUSHROOMS

Yield: 8 servings

Serving Size: 1/2 cup

Prep: 15 minutes

Ready: 50 minutes

INGREDIENTS

3 tablespoons spreadable butter and oil blend (such as Land O Lakes Butter with Canola Oil), divided
1 package (8 ounces) whole white or mini bella mushrooms, cleaned and sliced
1 cup diced onion
2 cloves garlic, minced
1 cup (6 1/2 ounces) dry orzo
2 cups reduced sodium chicken or vegetable broth
1/2 cup white wine (such as Pinot Grigio or Sauvignon Blanc)
1/2 cup plus 1 tablespoon freshly grated parmesan cheese, divided
3 tablespoons minced fresh parsley, divided
1/2 teaspoon kosher salt
1/4 teaspoon black pepper

DIRECTIONS

In a large skillet over medium low heat, heat 2 tablespoons butter and oil blend. Add mushrooms, onion, and garlic and sauté until moisture released from vegetables has evaporated, about 5 minutes. Remove vegetables from pan and cover to keep warm.
To the empty skillet, add remaining 1 tablespoon butter and oil blend and orzo. Stir orzo around pan constantly until golden brown, about 3 minutes. Turn heat to low, add broth and wine to toasted orzo, and stir to combine. Cover and cook 20 minutes or until orzo is al dente and liquid is mostly absorbed.
Add vegetables to cooked orzo along with 1/2 cup parmesan cheese and 2 tablespoons parsley. Gently stir to combine and allow vegetables to heat through. Place in a serving bowl and garnish with remaining 1 tablespoon parmesan cheese and 1 tablespoon parsley.

Nutrition Information per Serving

162 Calories, 5.5 g Total fat, 2 g Saturated fat, 0 g Trans fat, 9 mg Cholesterol, 302 mg Sodium, 21 g Total carbohydrate, 2 g Dietary fiber, 2 g Total sugars, 0 g Added sugars, 5 g Protein, 7 mcg (35%) Vitamin D, 60 mg (4%) Calcium, 1 mg (6%) Iron, 191 mg (4%) Potassium