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READY IN 35 mins

Orzo with Mushrooms and Walnuts

Read Reviews (95)

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

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Original recipe makes 8 servings Change Servings

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

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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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PREP 10 mins
COOK 25 mins
READY IN 35 mins

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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.

—PRINCESS20NY

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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.

—naples34102

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131 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!

—Chef Jimbo

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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.

—KIMAR

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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.

—ANNIEB9148

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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.

—jkr7977

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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.

—LANDWOLF

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Nov 15, 2005

Thanks for the recipe...or atleast the guideline! Unfortunately I didn't have walnuts (they sounded like they would have been delicious in this recipe)...so I did some alterations to kick it up a bit! Added a stalk of celery with the onion and mushrooms, as well as 2 cloves of garlic and a 1/4 red pepper for color. When it was done, I found it a touch bland (wish I would have had those walnuts) so when I found some feta cheese in the fridge, decided to toss that in (about 1/4 cup)...that really did flavor it nicely! All in all, a nice dish (even with my alterations).

—BOBBESONG

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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.

Nutritional Information

Orzo with Mushrooms and Walnuts

Serving Size: 1/8 of a recipe
Servings Per Recipe: 8
Amount Per Serving
** Calories: 304
** Calories from Fat: 84

% Daily Value *
** Total Fat 9.4g 14 %
** Saturated Fat 1.3g 6 %
** Cholesterol < 1mg < 1 %
** Sodium 6mg < 1 %
** Potassium 335mg 9 %
** Total Carbohydrates 47.2g 15 %
** Dietary Fiber 3.2g 13 %
** Protein 9.8g 20 %
** Sugars 4.9g
** Vitamin A < 1 %
** Vitamin C 5 %
** Calcium 3 %
** Iron 27 %
** Thiamin 2 %
** Niacin 44 %
** Vitamin B6 7 %
** Magnesium 16 %
** Folate 76 %

* 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.