Mushroom Orzo Pilaf

Why I Love This Mushroom Orzo Pilaf

• Packed with flavor. I LOVE mushrooms, so naturally, I love this mushroom orzo. It’s rich, flavorful, and loaded with vegetables and herbs, cooked in a savory broth. The earthy mushrooms round out the flavors perfectly.
• Very little hands-on time. This “rice” pilaf with orzo falls between a creamy one-pot pasta and mushroom risotto. The difference here is that there’s no hovering over a pot on the stove, gradually stirring in stock as typical risotto recipes call for. 
• One pot. Because I’m all about practical shortcuts, all you need to make this recipe is one pan and less than 30 minutes. It’s the weeknight dinner you need in your life!

Ingredients You’ll Need

Similar to cooking rice for risotto, the starches in the orzo pasta give this mushroom orzo pilaf a rich, silky texture. I’ve included notes on the ingredients you’ll need here. Scroll down to the recipe card for the printable list with the full recipe details.

• Olive Oil – Or another cooking oil, like avocado oil.
• Yellow Onion – Diced. You can use any white or yellow, mild onion you’d like.
• Mushrooms – These can be cremini, Baby Bella, portobello mushrooms, or any mix of white and brown mushrooms you prefer. You can even make this recipe with exotic mushrooms, like shiitake or oyster mushrooms.
• Carrot – Chopped up into thin rounds, or you can buy a bag of frozen diced carrots and thaw them out beforehand.
• Herbs – I use a combination of freshly minced garlic, chopped rosemary leaves, and parsley. Thyme is another herb that works well with mushrooms. You’ll also need salt and pepper for seasoning.
• Orzo – You’ll find orzo in the pasta aisle. I use whole wheat orzo, but any kind works. If you can’t find orzo, you can also make this pilaf with another small pasta shape, like ditalini or pearl couscous.
• Vegetable Broth – Or chicken stock. I recommend low-sodium broth or stock as it’s easier to control the overall saltiness of the pilaf this way.
• Parmesan Cheese – Optional, to sprinkle over the finished pilaf when serving. Freshly grated parmesan is best!

How to Make Orzo Pilaf With Mushrooms

Once you’ve gathered your pilaf ingredients, it’s time to get started. Here’s how to put together this easy mushroom rice pilaf with orzo:

• Sauté the veggies. Start by sautéeing the onion, mushrooms, and carrots in a preheated skillet with oil. Season with a bit of salt, and let that cook for a few minutes until the veggies soften. Then, stir in the garlic.
• Add the orzo and cook. Add the orzo pasta and rosemary, then pour in the veggie stock and bring the pot to a boil. Lower the heat to a simmer and leave the orzo to cook, covered, for 10 minutes. Afterward, let the pot stand off the heat for 5 minutes.
• Finish and serve. Lastly, stir in fresh parsley and season the pilaf to taste. Garnish with parmesan, and dig in!

Serving Suggestions

This creamy mushroom orzo makes an easy, excellent side to tomahawk pork chops or a big, juicy ribeye steak. I also love serving it as a bed for spicy mojo chicken, Moroccan harissa chicken, or sticky broiled chicken thighs, similar to a rice bowl! Round out the meal with a green bean salad or shaved Brussels sprouts salad, or a vegetable side like steamed broccoli. And don’t miss a scoop of tiramisu ice cream for dessert.

Storing and Reheating Leftovers

• Refrigerate. Transfer the cooled orzo pilaf to an airtight container and store leftovers in the fridge for up to 4 days. 
• Reheat. Warm the pilaf in a saucepan on the stove, or in the microwave until it’s hot throughout. 
• Freeze. You can freeze leftover mushroom orzo for up to 2 months. Make sure it’s cooled completely and keep it in a freezer-safe container. Thaw the orzo in the fridge before reheating. You may notice that the texture of the pasta changes a little after it’s thawed, but the flavors will still be delicious.

More Orzo Recipes

• Orzo Salad
• One Pot Shrimp with Orzo
• Chicken in a Pot with Lemon Orzo
• Chicken Orzo Soup