Mendi's Favorite Orzo Recipe - Allrecipes.com
Mendi's Favorite Orzo Recipe
  • READY IN 20 mins

Mendi's Favorite Orzo

Recipe by  

"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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Ingredients Edit and Save

Original recipe makes 4 servings Change Servings
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  • PREP

    10 mins
  • COOK

    10 mins
  • READY IN

    20 mins

Directions

  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.
Kitchen-Friendly View

Footnotes

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

Most Helpful Positive Review
Jun 04, 2008

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.

 
Most Helpful Critical Review
Aug 30, 2011

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.

 
Oct 11, 2008

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.

 
May 27, 2008

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.

 
Jan 08, 2009

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.

 
Jul 20, 2009

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:)

 
Apr 12, 2010

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

 
Oct 01, 2008

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.

 

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Nutrition

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

* Percent Daily Values are based on a 2,000 calorie diet.

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