Orzo with Mushrooms and Walnuts Recipe - Allrecipes.com
Orzo with Mushrooms and Walnuts Recipe
  • READY IN 35 mins

Orzo with Mushrooms and Walnuts

Recipe by  

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

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Ingredients Edit and Save

Original recipe makes 8 servings Change Servings
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  • PREP

    10 mins
  • COOK

    25 mins
  • READY IN

    35 mins

Directions

  1. 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.
  2. Heat oil in a large heavy saucepan over medium-high heat. Saute onion and mushrooms until tender and golden brown.
  3. 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 More Reviews

Most Helpful Positive Review
Jan 22, 2006

Super. Not for everyone howerver, Bu wasn't enthused. This recipe has a scent of bitter flavor and may not be something that kids or picky adults would go for. If you like walnuts then I'm sure you'll appreciate this. I used the exact ingredients it called for and it came out great.

 
Most Helpful Critical Review
Oct 15, 2008

Evident that this would be flat in flavor if prepared exactly as written, I added white wine, minced garlic, and fresh thyme and parsley. I also used a specialty orzo and substituted pecans for the walnuts. All and all, this was an acceptable "supporting role" side dish.

 

135 Ratings

Feb 09, 2006

I'm into Toasted Orzo, so add the orzo just as onions and mushrooms are finishing, when orzo is lightly browned add the broth. When the broth is absorbed add 1/4 cup grated parmesan and serve! Yummy!

 
Jul 24, 2003

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.

 
Nov 29, 2005

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.

 
Feb 12, 2006

Very good recipe -- easy and impressive to make. The texture and flavor turned out a lot like risotto without a lot of stirring.

 
Jan 26, 2006

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.

 
Sep 25, 2005

I followed the recipe exactly and found this to be extremely bland.

 

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Nutrition

  • Calories
  • 304 kcal
  • 15%
  • Carbohydrates
  • 47.2 g
  • 15%
  • Cholesterol
  • < 1 mg
  • < 1%
  • Fat
  • 9.4 g
  • 14%
  • Fiber
  • 3.2 g
  • 13%
  • Protein
  • 9.8 g
  • 20%
  • Sodium
  • 6 mg
  • < 1%

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

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