Mushroom Orzo

This Mushroom Orzo is rich, filling, and utterly delicious. The earthy flavor of the mushrooms is so tasty and it makes a great light lunch or side for dinner.

Course Main Course, Side Dish

Cuisine American

Prep Time 10

Cook Time 35

Total Time 45

Servings servings

Calories 255kcal

Author Tania Sheff

Ingredients

2 tbsp. plant butter or olive oil
1 small onion, finely diced
2 large garlic cloves, minced
8 oz. baby Bella or crimini mushrooms, sliced
½ cup white wine Such as Sauvignon Blanc, Pinot Grigio, or Chardonnay
1 cup orzo, uncooked
1 cup veggie broth
1 cup oat milk
½ tsp. sea salt or to taste
¼ tsp. pepper or to taste

Instructions

In a medium pot, saute the onion in plant butter for 4-5 minutes, or until it starts to brown.
Add the mushrooms and garlic and cook for another 7-10 minutes until the mushrooms start to brown.
At this point, add the wine and cook until it evaporates almost completely.
Now add the orzo, veggie broth, oat milk, salt, and pepper. Simmer, stirring occasionally, for about 10 minutes, until almost all of the liquid is gone. Taste for seasonings and serve.

Video

Notes

Add-ins and Substitutes

Add other vegetables. Make this with asparagus, brussels sprouts, broccoli rabe, or spinach as well as the mushrooms.
Skip the wine. If you prefer not to use wine for cooking, then go ahead and use a little extra veggie broth to make up for the missing liquid.
Add protein. Try this dish with chopped tempeh bacon, tofu, beans, or quinoa to make it even more filling.
Substitute another type of pasta. You can also use other pasta types that are small, such as ditalini, stelline, small elbows, or risoni.

How to Store

Store any leftovers of this Mushroom Orzo in an airtight container for up to 5 days in the refrigerator. You can reheat it in the microwave or on the stovetop until heated through.

Nutrition