It’s a cold and dark January. What’s a girl to make for dinner? Mushroom Orzo, of course! This light dinner fills the kitchen with the heavenly smells of onion and garlic. It’s both comforting and satisfying. The earthy mushrooms satisfy even the most meat-centric dinner guest. Even kids eat it!
1 bunch green onions, chopped
3 cloves of crushed garlic
2 Tbs olive oil
3-4 cups chopped portabello mushrooms
1 cup orzo pasta
2 cups vegetable stock (or 1 cup veg stock and 1 cup white wine)
In a large skillet, heat oil and saute garlic and onions. Next, add mushrooms and cook until they reach a lovely golden color (you may have to add a smidge more oil to the pan. If you like butter, add butter at this stage.)
Once golden and happy, add the orzo and stir. Make sure that each piece of pasta gets a light coating of oil. Stir for about a minute.
Finally, add the vegetable broth (and or wine mixture.) Place the lid on top of the skillet and let the dish cook for at least 3-4 minutes on medium heat. Then, check regularly to stir because the liquid is being absorbed by the pasta at this stage. Season to taste.
Taste for pasta “doneness.” Once the pasta is soft, the dish is done. Serve immediately.
You could serve with a wedge of lemon or a grating of cheese but at our house, we love it just as it is.