Recipe by dizzygrltoo
"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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1 1/2 tablespoons
extra-virgin olive oil
1 (8 ounce) package
sliced fresh mushrooms
salt and pepper to taste
1 1/2 tablespoons
frozen corn kernels, thawed
frozen green peas, thawed
chopped fresh flat-leaf parsley
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. The editors changed my orignal direction slightly on this point.
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 garlic and chopped onion.
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 "Green Beans with Almonds," also from this site, this was the perfect complement, with a subtle balance of flavors and colorful presentation.
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 finished dish and cooked until the liquid was absorbed, and it was great.
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 little more garlic when I added the pasta and vegetables. I use a whole wheat orzo. We really enjoyed this recipe and I will definitely make it again.
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 make:)
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 corn. Hubby took one look at the dish and said "I'm not eating that!" Well...at the supper table when it was obvious how good it was he took a spoonful and declared "this is delicious!". Guess that says it all
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.
* Percent Daily Values are based on a 2,000 calorie diet.
Mendi's Favorite Orzo
Serving Size: 1/4 of a recipe
Servings Per Recipe: 4
Amount Per Serving
Calories from Fat: 93
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