Best Lemon Mushroom Orzo Recipes

LEMON MUSHROOM ORZO

Lemon Mushroom Orzo image

Sometimes I serve this side dish chilled and other times we enjoy it hot. It has a pleasant tinge of lemon and a nice crunch from pecans. -Shelly Nelson, Akeley, Minnesota

Provided by Taste of Home

Categories Side Dishes

Time 25m

Yield 12 servings.

Number Of Ingredients 9

Ingredients

1 package (16 ounces) orzo pasta
3 tablespoons olive oil, divided
3/4 pound sliced fresh mushrooms
3/4 cup chopped pecans, toasted
1/2 cup minced fresh parsley
1 teaspoon grated lemon zest
3 tablespoons lemon juice
1 teaspoon salt
1/2 teaspoon pepper

Steps:

Cook orzo according to package directions. Meanwhile, in a large cast-iron or other heavy skillet, heat 2 tablespoons oil over medium-high heat. Add mushrooms; cook and stir until tender and lightly browned. Drain orzo., In a large bowl, place orzo, mushroom mixture, pecans, parsley, lemon zest, lemon juice, salt, pepper and remaining oil; toss to combine.

Nutrition Facts : Calories 225 calories, Fat 9g fat (1g saturated fat), Cholesterol 0 cholesterol, Sodium 202mg sodium, Carbohydrate 31g carbohydrate (2g sugars, Fiber 2g fiber), Protein 6g protein. Diabetic Exchanges

GRILLED VEAL OR PORK CHOPS WITH MARSALA FIG SAUCE, LEMON-RICOTTA ORZO, CELERY AND MUSHROOM SALAD

Grilled Veal or Pork Chops with Marsala Fig Sauce, Lemon-Ricotta Orzo, Celery and Mushroom Salad image

Provided by Rachael Ray : Food Network

Categories main-dish

Time 48m

Yield 4 servings

Number Of Ingredients 19

Ingredients

Salt
1/2 pound orzo
4 (1 1/2-inch thick) bone-in veal or pork chops
6 teaspoons grill seasoning
2 teaspoons fennel seeds
2 teaspoons ground coriander
16 dried figs, coarsely chopped
2/3 cup marsala wine
4 to 5 sprigs fresh thyme
Coarsely ground black pepper
6 tablespoons extra-virgin olive oil, divided
1 heart celery, thinly sliced on an angle, 3 to 4 cups
4 large portabella mushroom caps, thinly sliced
1 cup flat leaf parsley leaves
1 1/2 cups ricotta cheese
2 lemons, zest and juice divided
Parmigiano Reggiano, for shaving
1 box frozen peas
A handful of flat leaf parsley, finely chopped

Steps:

Heat the water to a boil for pasta. Season the water with salt and cook pasta to al dente. Heads up: you will need to add 1 box of peas the last minute of cooking time to the water.
Pat chops dry. Mix the grill seasoning, seeds and coriander and rub the mixture into the chops.
Preheat oven to 375 degrees F.
In a small pot over medium low heat combine the figs, Marsala and thyme. Season with some black pepper and gently reduce 15 minutes.
Heat about 2 tablespoons of oil in a skillet over medium-high heat. When oil smokes, sear chops 2 minutes on each side and transfer to oven for 10 minutes.
Slice the celery and mushrooms and combine with parsley.
In a pasta bowl, combine the zest of 2 lemons with ricotta cheese, salt and pepper.
Dress the celery and mushrooms with the juice of 2 lemons and 1/4 cup oil, season with salt and pepper and top with lots of shaved Parmesan.
Add peas to orzo, cook 1 minute. Drain the orzo and peas and add to the lemon ricotta. Toss to combine and adjust salt and pepper, to taste.
Serve chops with figs on top and ricotta orzo and celery and mushroom salad along side.