Mendi's Favorite Orzo

Mendi's Favorite Orzo

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dizzygrltoo 1

"This is a fast, low budget and vegetarian friendly side dish, meal or potluck dish. It serves 2 as a meal and 4 as a side dish. Use pan drippings for added flavor."
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20 m servings 266 cals
Serving size has been adjusted!

Original recipe yields 4 servings



  • Calories:
  • 266 kcal
  • 13%
  • Fat:
  • 10.3 g
  • 16%
  • Carbs:
  • 36.9g
  • 12%
  • Protein:
  • 8.5 g
  • 17%
  • Cholesterol:
  • 11 mg
  • 4%
  • Sodium:
  • 58 mg
  • 2%

Based on a 2,000 calorie diet

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Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.


  • Prep

  • Cook

  • Ready In

  1. Bring a large pot of lightly salted water to a boil over high heat. Add the orzo pasta, and cook until al dente, 6 to 7 minutes; drain.
  2. Heat the olive oil in a large skillet over medium-high heat. Add the mushrooms, and season with onion powder, salt, and pepper. Cook and stir until the mushrooms have softened and released their liquid, about 5 minutes. Stir in the butter, corn, peas, parsley, and cooked orzo pasta. Season to taste with salt and pepper, and serve immediately.


  • Tip
  • Aluminum foil can be used to keep food moist, cook it evenly, and make clean-up easier.


  1. 50 Ratings

Most helpful positive review

MESSAGE FROM THE AUTHOR HERE: Your orzo will need to cook for close to 10 minutes for it not to be hard. Test it as you go if you want to until you are comfortable cooking this style of pasta. T...

Most helpful critical review

This was just average to me, but my husband thought it was good. I think the recipe writer's suggestion to "use pan drippings for added flavor" would help a lot as well as adding some fresh gar...

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Least positive

MESSAGE FROM THE AUTHOR HERE: Your orzo will need to cook for close to 10 minutes for it not to be hard. Test it as you go if you want to until you are comfortable cooking this style of pasta. T...

Beautiful, fresh and delicious--the perfect side dish. I used a specialty "Spring Medley" orzo, and eliminated both the onion powder and corn. Served with "Tenderloin with Herb Sauce" and "Gree...

Very good side dish. I love the combination of vegetables with the orzo. However, the orzo was too al dente for me, so I added a cup of water with a dissolved chicken bouillon cube to the finish...

I turned this into a main dish by doubling the recipe and adding chicken breast sauteed in fresh garlic and olive oil. Omitted butter and sauteed mushrooms with the chicken. I also added a lit...

This is my go-to favorite side dish (and sometimes the main dish!). My husband and I love this dish, but I always add a lot of garlic and garlic salt to season it. So tasty and SO SO SO easy to ...

This really caught my eye...but of course I had to tweak a little. Instead of buttter I used evoo and toasted the orzo before adding the mushrooms. Used 1 cup of green peas as I don't care for...

Excellent as a side dish. I was expecting to make an entree out of this, so I was a bit surprised to have it turn out on the bland side.

Tasty, appealing to the eye, and so easy. My 5 and 3 y.o. liked it, too. Sprinkled some parmesan on top.

This is great - it's our favorite orzo too! I am the only one in the family who likes mushrooms, so I leave them out. I use frozen mixed veg, with no other changes. Yum!

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