ORZO RISOTTO WITH WILD MUSHROOMS
While the Saudi Arabian rice dish known as saleeg may resemble Italian risotto, it's set apart by the addition of milk, which gives it a rich, creamy texture. Martha's interpretation pairs orzo with dried and fresh mushrooms, fava beans, lots of herbs and spices, and soft-poached eggs.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Pasta and Grains
Number Of Ingredients 18
Steps:
- Cover dried mushrooms with 1 1/2 cups boiling water in a heatproof bowl; let soak 20 minutes. Using a slotted spoon, transfer mushrooms to a cutting board and roughly chop. Strain soaking liquid; add to a large pot along with stock, milk, and cardamom. Bring to a low simmer over medium heat and keep stock warm.
- Heat 2 tablespoons butter in a medium pot over medium-high. Add wild mushrooms and chopped dried mushrooms. Season with salt and pepper and cook, stirring occasionally, until golden, about 3 to 4 minutes. Use a slotted spoon to remove mushrooms from pan; set aside.
- Melt 1 tablespoon butter in same pot over medium heat. Cook garlic, shallot, leek, coriander, and red-pepper flakes until vegetables are tender, about 5 minutes. Stir in orzo until well combined.
- Ladle 2 cups reserved stock over orzo and cook, stirring often with a wooden spoon, until almost completely absorbed. Continue adding stock, 1 cup at a time, stirring often and waiting for each addition to be almost completely absorbed before adding the next, until orzo is just al dente, about 20 minutes. Stir in sauteed mushrooms and continue to cook, stirring, for 2 minutes.
- Remove from heat and stir in fava beans, 1/4 cup parsley, 2 tablespoons dill, lemon zest and juice, and remaining 1 tablespoon butter. Season with salt and pepper. Spoon orzo into serving bowls, top each with a soft-poached egg, and sprinkle with remaining herbs.
MUSHROOM ORZO RISOTTO
This Mushroom Orzo Risotto Recipe is made in one pot and ready in 30 minutes or less! Creamy, cheesy and full of flavor, it makes the perfect meal or side dish the whole family will love!Recipe can be scaled up or down by using the slider if you hover your mouse over the number of Servings.
Provided by Cheyanne Holzworth
Categories Main Course Side Dish
Number Of Ingredients 13
Steps:
- Sauté the mushrooms: (SEE NOTES before proceeding) Heat 1 tablespoon of butter in a large saucepan over medium-high heat. Working in two batches, add half the mushrooms and cook, UNDISTURBED, for 4-5 minutes, or until they begin to turn golden and release their liquid. Stir and continue to cook, stirring occasionally, until mushrooms are crisp but still moist, about 3-4 additional minutes. Season generously with salt and pepper. Use a slotted spoon to remove the mushrooms and transfer them to a bowl. Repeat with another tablespoon of butter and remaining mushrooms. Set bowl of mushrooms aside.
- Sauté vegetables: Melt the remaining 3 tablespoons of butter in the same pan you used to cook the mushrooms. Add in the shallots. Sauté, stirring occasionally until softened, about 2 minutes. Add in the garlic and season with salt and pepper. Sauté until fragrant, about 30 seconds.
- Toast orzo: Add in the orzo and thyme. Stir and cook until the orzo is golden and toasted, about 2-3 minutes.
- Add liquid: Add in ½ cup of broth to deglaze the pan. Use the back of a wooden spoon to scrape up any browned bits that are stuck to the bottom of the pan. Stir in the lemon juice and zest. Season with salt and pepper. Slowly pour in the remaining 3 ¼ cups of broth. Bring mixture to a boil over high heat. Simmer, stirring often, for 9-11 minutes or until orzo is al dente and pasta is creamy.
- Add cream: Stir in the cream and parmesan. Cook, stirring, until liquid is creamy, about 2 minutes. If orzo thickens up, add a bit of cream or broth - you want the pasta to be creamy, yet not too thick.
- Add mushrooms: Turn off the heat and add the mushrooms and parsley. Stir gently to combine.
- Serve: Remove from heat and drizzle with truffle oil to taste. Taste orzo and adjust for seasoning with salt and pepper. Serve with additional parmesan, fresh herbs and truffle oil on the side. Enjoy!
Nutrition Facts : Calories 366 kcal, Carbohydrate 51 g, Protein 15 g, Fat 12 g, SaturatedFat 7 g, Cholesterol 29 mg, Sodium 193 mg, Fiber 4 g, Sugar 4 g, ServingSize 1 serving
MUSHROOM RISOTTO
Delicious mushroom risotto made with vegetable broth, cream, and a variety of fresh vegetables. Serve as a side dish or filling main course.
Provided by SAF
Categories Main Dish Recipes Rice Risotto Recipes
Time 45m
Yield 4
Number Of Ingredients 13
Steps:
- Heat olive oil in a large skillet over medium-high heat. Saute the onion and garlic in the olive oil until onion is tender and garlic is lightly browned. Remove garlic, and stir in the parsley, celery, salt, and pepper. Cook until celery is tender, then add the mushrooms. Reduce heat to low, and continue cooking until the mushrooms are soft.
- Pour the milk and cream into the skillet, and stir in the rice. Heat to a simmer. Stir the vegetable stock into the rice one cup at a time, until it is absorbed.
- When the rice has finished cooking, stir in the butter and Parmesan cheese, and remove from heat. Serve hot.
Nutrition Facts : Calories 438.8 calories, Carbohydrate 48.7 g, Cholesterol 49.9 mg, Fat 19.5 g, Fiber 2 g, Protein 16.9 g, SaturatedFat 9.8 g, Sodium 767.6 mg, Sugar 6.9 g
MUSHROOM ORZO
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
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
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
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.
ORZO AND MUSHROOM RISOTTO
Make and share this Orzo and Mushroom Risotto recipe from Food.com.
Provided by Papa D 1946-2012
Categories Vegetable
Time 45m
Yield 4-6 serving(s)
Number Of Ingredients 11
Steps:
- In a 12 inch non-stick skillet over medium heat melt butter with oil and sauté mushrooms and onions until tender, remove from heat.
- In a 2-quart saucepan over medium high heat, add the olive oil and butter. Once the oil is hot and the butter is melted, add the orzo and stir until lightly toasted, about 3 minutes. Add the garlic and cook for 30 seconds, stirring. Add the wine, stir, and cook to deglaze the pan.
- Once the wine has nearly evaporated, add the mushrooms, onions and 1 cup of the stock, stirring constantly until the stock is absorbed by the orzo, about 10 minutes, repeat 1 cup of stock at a time stirring constantly and add the salt, and white pepper with last cup. When the last cup of stock is absorbed stir in the butter and adjust the seasoning, to taste.
ORZO 'RISOTTO' WITH MUSHROOMS
This recipe was clipped out of a local newspaper and tucked away for a few years. I ran across this in my recipe file and tried it. It was very good and freezes well. This is one of the recipes in Good Housekeeping's Best One-Dish Meals. Hope you enjoy!
Provided by sloe cooker
Categories Low Cholesterol
Time 30m
Yield 6 serving(s)
Number Of Ingredients 12
Steps:
- In 5-quart saucepan, prepare orzo in boiling salted water as label directs; drain orzo.
- Meanwhile, in nonstick 12-inch skillet heat olive oil over medium heat until hot.
- Add onion and cook 5 minutes. Increase heat to medium-high. Add both kinds of mushrooms and 1/4 teaspoon salt; cook, stirring frequently, until mushrooms are tender and golden. Remove skillet from heat; stir in white wine.
- In small bowl, mix cornstarch with milk. Add cornstarch mixture to 5-quart saucepan in which orzo was cooked. Heat to boiling over medium heat. Reduce heat to low: simmer 1 minute. Stir in orzo, mushroom mixture, parmesan, parsley, margarine or butter and 1/4 teaspoon salt, heat through.
- Serve "risotto" immediately while still creamy.
Nutrition Facts : Calories 432.8, Fat 8.2, SaturatedFat 2.5, Cholesterol 10, Sodium 164.2, Carbohydrate 70.4, Fiber 4.2, Sugar 9.9, Protein 17.8
ORZO RISOTTO
Steps:
- Saute the shallot in butter for 5 minutes or until tender. Add the steeped saffron in white wine and evaporate. Add the orzo and saute just enough to coat the pasta kernels.
- Add the chicken broth and bring to a boil and cook until the pasta has absorbed the broth, and is tender, about 10 minutes. Stir in the shrimp, cover and steep just long enough for the shrimp to gently warm through. Season to taste with salt and crushed red pepper; garnish with parsley.
WILD MUSHROOM AND ORZO "RISOTTO"
Steps:
- Rinse mushrooms briefly with cold water. Place in small bowl. Add 1 1/2 cups hot water and let soak until softened, about 30 minutes. Drain mushrooms, reserving soaking liquid. Squeeze mushrooms and chop.
- Heat oil in heavy medium saucepan over medium heat. Add onion and sauté until tender, about 8 minutes. Add orzo and stir until coated with oil. Mix in chopped mushrooms.
- Meanwhile combine 4 cups broth other medium saucepan. Bring to simmer. Reduce heat to low and keep hot.
- Add 1 cup liquid to orzo, adjust heat so liquid simmers slowly and cook until orzo absorbs liquid, stirring occasionally. Continue adding liquid 1 cup at a time, simmering until each addition is absorbed before adding next and stirring occasionally until orzo is just tender and liquid is creamy, about 30 minutes. Stir in Parmesan. Season with salt and pepper. Garnish with parsley.
LUKE'S WILD MUSHROOM ORZO
Provided by Andrew Carmellini
Yield Serves 6 to 8
Number Of Ingredients 18
Steps:
- TO PREPARE THE MUSHROOM STOCK:
- 1. In a small pot, immerse the dried porcinis in 4 1/2 cups of water. Add the sprig of thyme whole.
- 2. Bring the mushroom mixture to a boil over high heat, then remove immediately from the stove and set aside for 5 minutes.
- TO PREPARE THE ORZO:
- 1. Heat the olive oil in a medium saucepot. Add the onion and cook over medium heat until it takes on a light golden color, about 3 minutes, stirring regularly to prevent burning.
- 2. Add the mixed wild mushrooms and stir well to combine. Saut&ecute; on medium-high heat for 1 to 2 minutes, until the mushrooms are just starting to color. At this point, but not before, add the salt and pepper (if you do it earlier, before the mushrooms have opened up, the salt will pull out all the moisture). Mix well to combine and continue cooking for another 30 seconds, until the mushrooms have started to reduce and color.
- 3. Move the pan well away from the heat (so you don't catch fire) and add the vermouth. Stir to combine and then return to the heat for just a few seconds, until the vermouth and mushroom juices form a syrupy mixture in the bottom of the pan.
- 4. Remove the pan from the heat, add the orzo, and mix well, so the grains are all coated with the pan juices.
- 5. Remove the thyme sprig from the porcini mixture and discard. Pour the porcinis and liquid over the orzo.
- 6. Return the pan to medium-high heat and bring up to a low boil, stirring well to combine. Turn the heat down to low, and keep the mixture at a very lazy bubble for about 15 minutes, stirring occasionally. The orzo is done when it's swelled up and become tender, but still has a bit of a bounce between the teeth. There should be just a little bit of syrupy liquid on the bottom, but the orzo mixture should be a bit wet. (If you cook it till the liquid is completely absorbed, you'll have a sticky mess.)
- TO FINISH THE DISH:
- 1. Remove the pot from the heat. Add the butter and mix in well; then add the Parmigiano-Reggiano and continue stirring. Add the parsley and thyme leaves and mix well, until the texture of the dish is softer and richer from the butter and cheese and all the ingredients are well combined. If you're using the truffle oil, add it and mix well so the oil is absorbed.
- 2. Serve as quickly as possible, topped with a little more of the grated Parmigiano-Reggiano.
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- Melt 1 tablespoon butter in a 12-inch frying pan over high heat. Add 12 ounces sliced mushrooms and 3/4 cup chopped shallots or onion; cook, stirring often, until mushrooms are lightly browned, 9 to 12 minutes.
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