Orzo Pilaf With Mushrooms Recipes

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ORZO PILAF WITH MUSHROOMS



Orzo Pilaf with Mushrooms image

Just a few ingredients produce fantastic flavors for an easy meal any hectic night. Served with Spicy Tomato Pork Chops, a complete dinner is on the table in 30 minutes. -Renee Zimmer, Gig Harbor, Washington

Provided by Taste of Home

Categories     Side Dishes

Time 25m

Yield 4 servings.

Number Of Ingredients 9

1/2 pound sliced fresh mushrooms
1 small onion, finely chopped
2 tablespoons olive oil
2 garlic cloves, minced
1 can (14-1/2 ounces) chicken broth
1 cup uncooked orzo pasta
1/4 teaspoon salt
1/4 teaspoon pepper
2 tablespoons minced fresh parsley

Steps:

  • In a large saucepan, saute mushrooms and onion in oil until tender. Add garlic; cook and stir 1 minute longer. Add the broth, orzo, salt and pepper. Bring to a boil. Reduce heat; cover and simmer for 10-14 minutes or until pasta is tender. Stir in parsley.

Nutrition Facts : Calories 275 calories, Fat 8g fat (1g saturated fat), Cholesterol 2mg cholesterol, Sodium 600mg sodium, Carbohydrate 42g carbohydrate (4g sugars, Fiber 2g fiber), Protein 9g protein.

MUSHROOM ORZO PILAF



mushroom orzo pilaf image

Make and share this mushroom orzo pilaf recipe from Food.com.

Provided by chia2160

Categories     Vegetable

Time 40m

Yield 6 serving(s)

Number Of Ingredients 8

6 tablespoons butter
2 large shallots, chopped
4 teaspoons thyme
2 cloves garlic, chopped
1 lb mushroom, sliced
1 3/4 cups orzo pasta
3 3/4 cups chicken broth
1 dash ground nutmeg, salt,pepper

Steps:

  • melt 3 tbsp butter in large skillet, add shallots, garlic, 3 tsp thyme, and saute add mushrooms, saute 8 minutes until softened.
  • add remaining butter, orzo, broth, nutmeg, salt and pepper to taste, heat to boil lower to simmer, cover and cook 15 minutes until liquid is absorbed.
  • stir in remaining thyme.

CREAMY ORZO WITH MUSHROOMS



Creamy Orzo with Mushrooms image

Provided by Food Network Kitchen

Time 35m

Yield 4 servings

Number Of Ingredients 11

8 ounces cremini mushrooms, thinly sliced
3 tablespoons extra-virgin olive oil
Kosher salt and freshly ground pepper
1 large leek (white and light green parts only), sliced and rinsed
2 cloves garlic, minced
12 ounces orzo
3 cups milk
1 1/2 cups shredded Italian cheese blend (about 6 ounces)
1 5-ounce package baby spinach (about 8 cups)
Grated zest and juice of 1 lemon
2 tablespoons chopped fresh parsley

Steps:

  • Preheat the oven to 425 degrees F. Toss the mushrooms with 2 tablespoons olive oil, a pinch of salt and a few grinds of pepper on a baking sheet.
  • Spread out in a single layer. Roast, stirring halfway through, until well browned and crisp around the edges, about 25 minutes. Let cool for a few minutes, then scrape up with a spatula and transfer to a bowl.
  • Meanwhile, heat the remaining 1 tablespoon olive oil in a large pot or Dutch oven over medium-high heat. Add the leek and garlic, season with salt and pepper and cook until the leek softens, about 2 minutes. Add the orzo, 2 cups water, the milk, 1 teaspoon salt and a few grinds of pepper. Bring to a boil, stirring constantly. Reduce the heat to a simmer and cook, stirring occasionally, until the orzo is al dente, 5 to 7 minutes.
  • Remove from the heat and add the cheese, spinach, lemon juice and 1 tablespoon parsley. Stir until the cheese melts and the spinach wilts; add a splash of water if the mixture is too thick. Season with salt and pepper.
  • Toss the mushrooms with the lemon zest and remaining 1 tablespoon parsley. Divide the orzo among bowls and top with the mushroom mixture.

Nutrition Facts : Calories 710, Fat 28 grams, SaturatedFat 11 grams, Cholesterol 48 milligrams, Sodium 984 milligrams, Carbohydrate 85 grams, Fiber 5 grams, Protein 31 grams, Sugar 15 grams

ORZO PILAF WITH MUSHROOMS



Orzo Pilaf with Mushrooms image

Provided by Carol Rock

Categories     Mushroom     Pasta     Side     Quick & Easy     Pine Nut     Fall     Bon Appétit

Yield Serves 4

Number Of Ingredients 7

2 tablespoons olive oil
1 onion, chopped
8 ounces mushrooms, sliced
2 cups canned low-salt chicken broth
1 cup orzo
3 tablespoons pine nuts, toasted
2 tablespoons minced fresh parsley

Steps:

  • Heat oil in heavy large saucepan over medium-high heat. Add onion and mushrooms and sauté until golden brown, about 10 minutes. Add broth and bring to boil. Stir in orzo. Reduce heat to medium-low. Cover and simmer until orzo is tender and has absorbed all liquid, stirring occasionally, about 15 minutes. Remove from heat. Stir in pine nuts and parsley. Season to taste with salt and pepper and serve immediately.

ORZO WITH MUSHROOMS



Orzo with Mushrooms image

A very tasty and easy side dish. My husband likes this topped with a grating for parmesan cheese. Toasted walnuts are also a nice touch for presentation.

Provided by Ms B.

Categories     Low Cholesterol

Time 35m

Yield 8 serving(s)

Number Of Ingredients 6

3 tablespoons olive oil
2 onions, chopped
1 lb fresh mushrooms, sliced
4 cups chicken broth
2 cups uncooked orzo pasta
salt and pepper

Steps:

  • Heat oil in a large heavy saucepan over medium-high heat.
  • Saute onion and mushrooms until tender and golden brown.
  • 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.
  • Season with salt and pepper to taste.

INSTANT POT® RICE AND ORZO PILAF WITH MUSHROOMS



Instant Pot® Rice and Orzo Pilaf with Mushrooms image

This rice and orzo recipe is very mildly seasoned. I didn't add any salt to the recipe as the salt content in different brands varies greatly; taste and adjust accordingly.

Provided by Bren

Categories     100+ Pasta and Noodle Recipes     Pasta by Shape Recipes

Time 50m

Yield 4

Number Of Ingredients 10

4 tablespoons avocado oil, divided
¾ cup basmati rice, well rinsed
¼ cup orzo
1 ½ cups low-sodium vegetable broth, divided
1 teaspoon granulated garlic
¼ teaspoon smoked paprika
1 ½ teaspoons onion powder
½ (10 ounce) package sliced cremini mushrooms
2 tablespoons chopped fresh parsley
1 pinch salt to taste

Steps:

  • Turn on a multi-functional pressure cooker (such as Instant Pot®) and select Saute function. Add 2 tablespoons oil, rice, and orzo. Saute, stirring and scraping the bottom of the pot constantly, until orzo is brown, about 5 minutes. Pour in 1/4 cup broth and bring to a boil while scraping the browned bits of food off the bottom.
  • Turn cooker off and add remaining broth, garlic, paprika, and onion powder. Close and lock the lid. Select high pressure according to manufacturer's instructions; set timer for 7 minutes. Allow 10 to 15 minutes for pressure to build.
  • Meanwhile, heat remaining oil in a medium skillet over medium-high heat. Add mushrooms and saute until lightly browned, about 5 minutes.
  • Release pressure using the natural-release method according to manufacturer's instructions, for 5 minutes. Carefully release remaining pressure using quick-release method, about 5 minutes. Unlock and remove the lid. Fluff the rice. Add mushrooms and parsley. Taste and adjust salt as needed.

Nutrition Facts : Calories 318.1 calories, Carbohydrate 41.2 g, Fat 14.6 g, Fiber 1.7 g, Protein 6.2 g, SaturatedFat 1.8 g, Sodium 130.2 mg, Sugar 1.3 g

MUSHROOM ORZO



Mushroom Orzo image

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.

Provided by BABARCLAY

Categories     Side Dish

Time 40m

Yield 6

Number Of Ingredients 10

½ cup butter, divided
8 pearl onions
1 cup uncooked orzo pasta
½ cup sliced fresh mushrooms
1 cup water
½ cup white wine
garlic powder to taste
salt and pepper to taste
½ cup grated Parmesan cheese
¼ cup fresh parsley

Steps:

  • 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.

Nutrition Facts : Calories 327.4 calories, Carbohydrate 28.1 g, Cholesterol 48 mg, Fat 18.6 g, Fiber 1.7 g, Protein 8.6 g, SaturatedFat 11.3 g, Sodium 241.3 mg, Sugar 1.2 g

ORZO PILAF WITH MUSHROOMS, LEEKS AND SUN-DRIED TOMATOES



Orzo Pilaf with Mushrooms, Leeks and Sun-Dried Tomatoes image

Categories     Mushroom     Onion     Pasta     Tomato     Side     Bake     Sauté     Basil     Leek     Fall     Bon Appétit

Yield Makes 8 servings

Number Of Ingredients 10

Nonstick vegetable oil spray
1 1/2 cups canned low-salt chicken broth
1/3 cup chopped sun-dried tomatoes (not packed in oil)
1 tablespoon olive oil
12 ounces portobello mushrooms, stemmed, diced
3 cups sliced leeks (white and pale green parts only)
1 tablespoon chopped garlic
4 cups freshly cooked orzo (rice-shaped pasta; about 1 1/3 cups uncooked)
1/4 cup chopped fresh basil or 1 tablespoon dried
2 tablespoons balsamic vinegar

Steps:

  • Preheat oven to 350°F. Spray 8 x 8 x 2-inch glass baking dish with nonstick spray. Bring broth and tomatoes just to boil in heavy small saucepan. Remove from heat; let stand 10 minutes.
  • Meanwhile, heat oil in large nonstick skillet over medium heat. Add mushrooms, leeks and garlic. Cover skillet and cook until vegetables are tender, stirring occasionally, about 12 minutes. Remove from heat. Mix in cooked orzo, basil, vinegar, tomatoes and broth. Season with salt and pepper. Transfer to prepared dish; cover with foil.
  • Bake pilaf until heated through, about 40 minutes. Serve hot.

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