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

6
Original recipe yields 6 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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  • 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.

Partner Tip

Reynolds® Aluminum foil can be used to keep food moist, cook it evenly, and make clean-up easier.

Nutrition Facts

327.4 calories; 8.6 g protein; 28.1 g carbohydrates; 48 mg cholesterol; 241.3 mg sodium. Full Nutrition

Reviews (352)

Read More Reviews

Most helpful positive review

Rating: 5 stars
11/26/2009
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 called for. What a boost of flavor! Pearl onions not a staple in my house I simply substituted chopped sweet onion though shallots would me nice too and added fresh garlic instead of the garlic powder. My only criticism is that half the amount of butter called for would have been adequate and I am a fan of butter! I served this with Pesto Cheesy Chicken Rolls also from this site. Update to original 4/4/08 review: For those like my husband who (go figure!)dislike it you might want to go a little easier on the Parmesan. Read More
(192)

Most helpful critical review

Rating: 3 stars
03/03/2006
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 instead of pearl onions white mushrooms. Read More
(17)
448 Ratings
  • 5 star values: 299
  • 4 star values: 113
  • 3 star values: 27
  • 2 star values: 5
  • 1 star values: 4
Rating: 5 stars
11/25/2009
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 called for. What a boost of flavor! Pearl onions not a staple in my house I simply substituted chopped sweet onion though shallots would me nice too and added fresh garlic instead of the garlic powder. My only criticism is that half the amount of butter called for would have been adequate and I am a fan of butter! I served this with Pesto Cheesy Chicken Rolls also from this site. Update to original 4/4/08 review: For those like my husband who (go figure!)dislike it you might want to go a little easier on the Parmesan. Read More
(192)
Rating: 5 stars
01/18/2010
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 really good. We had it as a main dish. January 18 2010- Writing again just to say that I still use this recipe regularly. I even use it with a good short grain rice and it's delicious. Read More
(111)
Rating: 5 stars
02/13/2007
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 gave it such a great flavor. Oh, and I used chicken broth instead of water. This really was great. I will definately be making it again and again! Thanks BABARCLAY. Read More
(97)
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Rating: 5 stars
07/25/2006
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. Read More
(34)
Rating: 5 stars
12/18/2005
Excellent recipe. I used canned mushrooms and it tasted just great. Jusst cook it for alittle less time. Read More
(23)
Rating: 5 stars
01/17/2012
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 mushrooms I just used button mushrooms and 1/2C as the recipe called for turned out to be 3 mushrooms...not enough at all. I now make it with like 10 button mushrooms I'd even add more. I use chopped white or yellow onions instead of the pearl and I use one minced garlic clove instead of garlic powder. I also increased the wine to 2/3C I really like that wine flavor. So with those changes I now love this recipe and plan to make it a lot! Read More
(22)
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Rating: 3 stars
03/02/2006
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 instead of pearl onions white mushrooms. Read More
(17)
Rating: 5 stars
03/15/2006
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 the salt). Read More
(14)
Rating: 5 stars
07/27/2009
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 chicken stock and 1 cup orzo covered and simmered for 7 minutes and then added the parsley cheese and a splash of fat free cream. This is my husbands new favorite side big compliment coming from him. I've made this 3 times already. Thanks for the recipe! Read More
(13)