Mushroom Orzo Pilaf
This creamy mushroom orzo pilaf recipe is a delicious, one-pot spin on classic rice pilaf with orzo pasta instead! It's packed with earthy mushrooms, tender veggies, and fresh herbs.
Servings: 4 servings
Equipment
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
- 14 ounces can low sodium vegetable broth
- 1 tablespoon chopped fresh parsley
- salt and freshly ground black pepper to taste
- grated parmesan cheese for garnish, optional
Instructions
- Sauté the veggies. Heat olive oil in a large skillet. Add diced onion, mushrooms, and 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 20 seconds.
- Add the orzo and cook. 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.
- Finish and serve. Stir in parsley, then taste for seasoning and adjust accordingly. Garnish the mushroom orzo pilaf with grated parmesan cheese and serve.
Nutrition
Calories: 187kcal | Carbohydrates: 25g | Protein: 5g | Fat: 8g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Sodium: 486mg | Potassium: 319mg | Fiber: 2g | Sugar: 4g | Vitamin A: 2844IU | Vitamin C: 5mg | Calcium: 19mg | Iron: 1mg
