Best Orzo With Mushrooms And Walnuts Recipes

CREAMY ORZO WITH MUSHROOMS

Steps:

• Preheat the oven to 425 degrees F. Toss the mushrooms with 2 tablespoons olive oil, a pinch of salt and a few grinds of pepper on a baking sheet.
• Spread out in a single layer. Roast, stirring halfway through, until well browned and crisp around the edges, about 25 minutes. Let cool for a few minutes, then scrape up with a spatula and transfer to a bowl.
• Meanwhile, heat the remaining 1 tablespoon olive oil in a large pot or Dutch oven over medium-high heat. Add the leek and garlic, season with salt and pepper and cook until the leek softens, about 2 minutes. Add the orzo, 2 cups water, the milk, 1 teaspoon salt and a few grinds of pepper. Bring to a boil, stirring constantly. Reduce the heat to a simmer and cook, stirring occasionally, until the orzo is al dente, 5 to 7 minutes.
• Remove from the heat and add the cheese, spinach, lemon juice and 1 tablespoon parsley. Stir until the cheese melts and the spinach wilts; add a splash of water if the mixture is too thick. Season with salt and pepper.
• Toss the mushrooms with the lemon zest and remaining 1 tablespoon parsley. Divide the orzo among bowls and top with the mushroom mixture.

WALNUT CRANBERRY ORZO

Steps:

• Cook orzo according to package directions. Meanwhile, saute red pepper and onion in oil until tender. Stir in the broth, cranberries and salt. Bring to a boil. Reduce heat; simmer, uncovered, for 5 minutes., Drain orzo; toss with vegetable mixture. Sprinkle with walnuts and Parmesan cheese.

ORZO WITH MUSHROOMS

Steps:

• 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.
• Season with salt and pepper to taste.

ORZO PILAF WITH MUSHROOMS

Steps:

• In a large saucepan, saute mushrooms and onion in oil until tender. Add garlic; cook and stir 1 minute longer. Add the broth, orzo, salt and pepper. Bring to a boil. Reduce heat; cover and simmer for 10-14 minutes or until pasta is tender. Stir in parsley.

SPINACH-MUSHROOM ORZO WITH TOASTED WALNUTS

Steps:

• Heat oil in a saucepan over medium-high heat.
• Add in onions and sliced mushrooms; cook until tender golden brown (the onions must be browned, this may take about 5-6 minutes or a little more) adding in the chopped garlic and a pinch of cayenne pepper the last 2 minutes of cooking.
• Add in the spinach and cook stirring for 2 minutes.
• Add in chicken broth; bring to a boil stirring constantly.
• Add in uncooked orzo, stir then reduce heat to low, cover and simmer until the orzo is tender (about 20 minutes).
• Remove from heat and stir in the walnuts and Parmesan cheese.
• Season with salt and fresh ground black pepper to taste.