Mushroom Orzo

Enjoy this unique rice like pasta with mushrooms. Delicious as a main course on its own with a crisp green salad or great as an accompaniment alongside roast chicken or steak. I like to make the sauce first and then add the orzo to cook, gently simmering amongst the wonderful aromas and flavours of the ingredients. I assure you very little effort is required to make this dish, but oh my the end result is simply divine.

10 mins

30 minutes +

Stove top cooking or oven 180ºC

Ingredients

200g orzo pasta
250g button mushrooms

- washed and sliced
2 tbsp extra virgin olive oil
2 cloves garlic

- finely chopped
1 red onion

- finely chopped
1 bayleaf
1 tsp crushed chilli pepper flakes

- optional
Liquid
400mls broth

- chicken or vegetable
200mls milk
Seasonings
Sea salt

- to taste
Coarsely ground black pepper

- to taste
100g freshly grated Parmesan cheese

- or cheddar cheese
Garnish
Parmesan flakes
Fresh parsley

Instructions

01 Heat 2 tbsp olive oil in a large pan deep enough to take all the ingredients. When hot add the chopped onions and cook.
02 Add sliced mushrooms. Sauté until tender.
03 Add milk, broth, salt, black pepper and crushed chilli flakes. Stir well.
04 Add the orzo and stir. Now allow the orzo to simmer slowly, stirring occasionally until cooked on the stove or place in a heated oven until all liquid absorbed and the orzo cooked.
05 Once the pasta is al-dente or to your ideal softness, remove from heat (or oven if cooked by this method) and add the parmesan cheese. Stir gently.  Check the seasoning again and take to the table.
Garnish:
06 Serve hot with extra shavings of parmesan cheese and freshly chopped parsley.

Notes

This dish can be cooked either on top of the stove or in the oven. If using the oven method for the final cook, cover with a lid. Both methods work well but I prefer the oven as I believe you obtain a more even cook - and of course, frees you up to do something else whilst it is cooking!