Orzo With Garlic Herb Mushrooms

Prep Time 10 min cook time 15 minutes

I have always been fascinated by how things work and get made and I recently got curious about how orzo is shaped. That tiny little grain of pasta intrigued me and after a little research I found out that it is made like many other pasta through an extrusion machine. Also, like most other pastas it absorbs the flavor of any other ingredient you add to it but unlike most other pasta its granular size makes it one the most versatile ingredient you can cook with. I stopped counting at 10 different recipes for orzo as a side dish, 12 as a main course and 16 as a salad.

I grew up with orzo knowing it as “ Lissan Asfour” which is Arabic for bird’s tongue and used to bulk up chicken soup very similar to what noodles do. Now I often use it as a change of pace from a rice side dish to quickly turn simple grilled or seared proteins into a special meal. 

Here is my go to orzo recipe that pairs well with meat. Earthy mushrooms scented with garlic and herbs is an irresistible combination.

Another recipe with lemon and turmeric pairs well with poultry and fish.

What you need (for two)

• 1 cup water
• 1/2 cup orzo
• 1 cup of cubed fresh mushrooms (any ones will do and if you can, make sure you include fresh porcinis.)
• A good dollop of olive oil
• 1 cup of white wine
• 2 Tbsp of coarsely chopped mixed herbs ( rosemary, lemon thyme, oregano and sage all work)
• 3 cloves of coarsely chopped garlic
• Salt and pepper

What to do

• In a small saucepan bring a cup of water to boil and add a generous pinch of salt.
• Stir in half a cup of orzo, bring water back to boil and simmer for about 15 minutes.
• While the orzo is cooking, Coarsely chop the mushrooms and sauté them in in a skillet with two tablespoons of olive oil on a medium fire for a couple of minutes.
• Add salt, pepper and garlic and sauté for another minute or so.
• Add the herb mix and sauté for a further minute.
• Deglaze the mixture with a cup of white wine and reduce liquid to half and stir in a tablespoon of butter.
• By then the orzo should be cooked. Add mushrooms to the orzo, stir and continue to simmer until pasta is al dente. (add a little water if need be – you want to end up with the texture of a moist risotto).
• Serve with ground black pepper.

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