I have written quite a few variant recipes for different ideas to cooking orzo but this Orzo with Mushrooms, Scallions and Parmesan recipe is definitely my first choice. I love it as a portion on it’s own or paired with a perfectly cooked piece of Norwegian salmon with some string beans, the balance of nutrients as well as flavor palate is everything I look for in my weekly dinners.
To make Orzo with Mushrooms, Scallions and Parmesan, you will need the following ingredients:
In a medium saucepan, bring 2 cups of chicken stock to a boil and add ¾ cup of orzo. Cook according to package instructions until al dente.
In a large skillet over medium-high heat, heat 2 tablespoons of olive oil and add 8 ounces of washed and quartered mushrooms. Sauté, while tossing, until slightly cooked.
Add 1½ teaspoons of dried marjoram and 1 bunch of diced scallions and continue cooking and stirring for about 1 minute.
Once cooked, drain orzo and reserve the remaining chicken stock from the cooking process.
Return the cooked orzo to the skillet with the mushroom mixture along with ¼ - ⅓ cup of the reserved cooking liquid. Simmer, over medium-high heat until sauce has thickened and reduced. Remove from heat.
Season with salt and sprinkle ½ cup of grated Parmesan cheese over.
Toss and serve!
This warm and tasty Orzo with Mushrooms, Scallions and Parmesan is a top choice among most of my readers and I’d love to know if you agree. Pair yours with a good white wine and snap an “instagram-able” pic. Tag us with the #cookmerecipes hashtag!
Lovely lunch or dinner for anytime of the week, this is one of the best dishes i've ever had with orzo.
