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Mushroom Orzo Pilaf is a quick, creamy and delicious one-pot pilaf with orzo and mushrooms. An easy mushroom side dish that everyone will enjoy!
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Now. THIS is my kind of eating delicious vegetarian. It’s also the kind of delicious that you eat straight from the pan, burning your tongue and all, because it’s so darn good!!
Heya! What’s going awn’? How’s your week so far? Fingers crossed, you all have great news to share!
For me, because it’s been gloomy and rainy, the good news to share is that I’ve caught up on all the things that have been chillin’ on my DVR. “Secrets and Wives” might be my new addiction. Also? Ryan and Jaclyn better get it right!! I was devastated! All my reality tv junkies should know what I’m talkin’ bout. #marriedatfirstsight
One more good piece of news? I have also learned how to use artificial lights to take food pictures for ya even when it’s dark and moody outside! What do you think? Do they look good? I HOPE! Let me know!
By the way, because of the gloomy mood… and expiring mushrooms…. and comfort food, I made us pilaf: warm, creamy, damn delicious pilaf with orzo! Whole Wheat Orzo, at that!
This pilaf is based on some of my favorite pilaf and risotto meals that my mom makes. IF there’s a person that knows how to make a mean pilaf AND risotto the right way, that’s my Mama. It’s like WHOA! I’ll have her “make” it for you and I one of these days and share her secrets, and exhausting mixing and stirring that comes with all that good food.
BUT, because you and I like (and need!) shortcuts, there’s very minimal mixing involved here and it all takes place in one pan, in under 30 minutes. HIGH FIVE!
The dreamy creaminess here is what really counts. And it’s earthy. And filling.
Looking for something warm and meaty to go with it? Hmmm… chicken! Fish. Tofu! More veggies? Play with it, you can’t go wrong!
ENJOY!
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Mushroom Orzo Pilaf
Ingredients
- 2 tablespoons olive oil
- 1 small yellow onion,, diced
- 8 ounces sliced mushrooms
- 1 large carrot,, sliced into thin rounds
- ⅛ teaspoon salt
- 1 garlic clove,, minced
- 1 teaspoon chopped fresh rosemary
- ⅔ cup whole wheat orzo
- 1 can (14 ounces) low sodium vegetable broth
- 1 tablespoon chopped fresh parsley
- salt and fresh ground pepper,, to taste
- grated parmesan cheese,, for garnish, optional
Instructions
- Heat olive oil in a large skillet.
- Add diced onion, mushrooms, carrots and season with salt; cook, stirring occasionally, for 5 to 7 minutes, or until veggies are tender.
- Stir in minced garlic and continue to cook for an additional 30 seconds.
- Add orzo, rosemary and vegetable stock; stir and bring to a boil.
- Reduce heat to a simmer and cover with a lid; continue to cook for 10 minutes.
- Remove from heat and let stand, covered, for 5 minutes.
- Stir in parsley.
- Taste for seasoning and adjust accordingly.
- Garnish with grated parmesan cheese and serve.
Nutrition
Nutritional info is an estimate and provided as courtesy. Values may vary according to the ingredients and tools used. Please use your preferred nutritional calculator for more detailed info.
MORE PILAF RECIPES
I actually made this dish last night to accompany scallops for New Year’s dinner and it was very good!!! Will make it again!
Thats different and good recipe. I will try 🙂
OK – I HAVE NOW PRINTED THE LAMB DISH AND THE SAUSAGE DISH AND THE MUSHROOM DISH. WHEN AM I GOING TO HAVE TIME TO DO ALL THIS AND WHO IS GOING TO EAT IT ALL – WILL HAVE TO CALL IN THE NEIGHBORS.
I’M DOING OSSO BUCCO FOR EASTER DINNER AND I’LL DO THE MUSHROOM RISOTTO.
THANKS – –
Yay for artificial light! They look fantastic! What did you end up getting? I just got the Lowel Ego light and loving it but it is definitely a learning curve!
I love risotto! I too wich it didn’t require so much work. Your recipe with orzo is genius! I love the mushrooms!
Great recipe. I know all about burning my mouth by eating straight from the pan. Photos are great with your artificial light.
Wow this looks so delicious. I love cooking with orzo and your photos make it look so glamorous too! I usually use orzo for shrimp and feta salad, I think it was an Ina recipe, but I love the use of mushroom in this recipe 🙂