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My review
Mushroom Orzo
2
BABARCLAY
"After eating at an 'Italian' chain restaurant and loving this side dish, I went home and tried to recreate it. This is the recipe I finally came up with."
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Ingredients
40 m servings 327Original recipe yields 6 servings
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Directions
{{model.addEditText}} Print- Melt 1/2 the butter in a skillet over medium heat. Stir in the onions, and cook until golden brown. Mix in orzo, mushrooms, and remaining butter. Cook and stir 5 minutes, until butter is melted and mushrooms are tender.
- Pour water and wine into the skillet, and bring to a boil. Reduce heat to low. Season with garlic powder, salt, and pepper. Cook 7 to 10 minutes, until orzo is al dente. Stir in the Parmesan cheese and parsley to serve.
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Footnotes
- Partner Tip
- Reynolds® Aluminum foil can be used to keep food moist, cook it evenly, and make clean-up easier.
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Reviews
Read all reviews 342435 Ratings
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Most helpful positive review
4/4/2008
Oh wow, will THIS ever be a repeat in my house! For extra flavor I used dried porcini mushrooms which I soaked in hot water for about 25 minutes. I then used the soaking liquid for the water cal...
Most helpful critical review
3/2/2006
I had to use 2X the amount of water listed and cooked it for about 3X as long as it recommended. Good side dish, easy to make. I also used most of a smaller yellow onion and a portabello cap ins...
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4/4/2008
Oh wow, will THIS ever be a repeat in my house! For extra flavor I used dried porcini mushrooms which I soaked in hot water for about 25 minutes. I then used the soaking liquid for the water cal...
9/17/2006
This is the third time I made this recipe. This time I changed it up a bit. I added grilled chicken, shrimp and extra mushrooms. I doubled the liquid ( chicken broth, water and wine). It was rea...
2/13/2007
I loved this side dish. I didn't have pearl onions so I used half a regular onion chopped up and I added minced garlic and extra mushrooms. You can never have too many mushrooms. The wine gav...
7/25/2006
I used chopped onion, and per the other reviews, substituted chicken broth for the water. This is a flavorful side dish that's quick and easy! Will add more mushrooms next time.
12/18/2005
Excellent recipe. I used canned mushrooms and it tasted just great. Jusst cook it for alittle less time.
1/9/2012
I previously rated this after making it once. Since then, I have made it more and played with the recipe just a tad, and now I LOVE it!! Have made it several times and I crave it. For the mush...
3/2/2006
I had to use 2X the amount of water listed and cooked it for about 3X as long as it recommended. Good side dish, easy to make. I also used most of a smaller yellow onion and a portabello cap ins...
3/14/2006
This was an easy and quick side dish. I didn't have pearl onion, so I used a chopped medium onion instead. At the advice of another reviewer, I used chicken broth for more flavor (and left out t...
7/27/2009
I didn't follow the directions very well, but we loved this idea. I sauteed the mushrooms and onion in 1 tbsp oil, added garlic and then deglazed with about 1/4 cup white wine. I used 14 oz chic...