Orzo with Mushrooms and Walnuts

SUBMITTED BY: Amanda Dattilio PHOTO BY: Gwynne Kloch

"This recipe makes quite a bit. Everyone I've prepared it for loves it. You can easily cut the recipe in half."

PREP TIME	10 Min
COOK TIME	25 Min
READY IN	35 Min

SERVINGS & SCALING

Original recipe yield: 8 servings

USMETRIC

About scaling and conversions

INGREDIENTS

1/3 cup chopped walnuts
3 tablespoons olive oil
2 onions, chopped
1 pound fresh mushrooms, sliced
4 cups chicken broth
2 cups uncooked orzo pasta
salt and pepper to taste

READ REVIEWS (68)

DIRECTIONS

Preheat the oven to 350 degrees F (175 degrees C). Place walnuts on a baking sheet. Bake for 8 to 10 minutes in the preheated oven, or until they release their aroma. Stir once or twice for even toasting.
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. Remove from heat, and stir in walnuts. Season with salt and pepper to taste.

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REVIEWS

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Reviewed on Jul. 24, 2003 by KIMAR

I made the recipe as written, and it made a ton. I will definitely cut the recipe in half next time. I'll also omit the walnuts. They did not compliment the dish at all and stood out oddly among the ingredients, texture and flavor-wise. Also, I'll turn the heat down while cooking the onions and mushrooms. The "medium-high" heat was a bit too hot and my dish ended up with a slightly scorched flavor because of it. With these adjustments, it will be a delicious side dish.

20 users found this review helpful

Reviewed on Jan. 26, 2006 by LANDWOLF

I was extremely pleased with this recipe. My entire family enjoyed--even my 7 and 2 year old who are really picky. I may add a little bouillon next time to increase the flavor.

15 users found this review helpful

Reviewed on Nov. 29, 2005 by ANNIEB9148

I have made this a few times now, and keep tweaking it as I can't ever leave well enough alone. If I can find it, I use a package of mixed mushrooms (porcini, bella, oyster, etc) that I found in my grocery store. I also add some sauteed spinach, minced garlic and sherry to it, to give it some zip.

15 users found this review helpful

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