This recipe for Orzo with Mushrooms, Scallions and Parmesan has been in my recipe collection for years. It has also been shared with several of my family members, and it’s so good, it shows up on the menu for many of our family gatherings.
This dish is a delicious combination of tender orzo pasta and plump sautéed mushrooms. Although the ingredients are simple, this pasta dish packs a lot of flavor because the orzo is cooked in chicken stock. Then the remaining stock (leftover from cooking the pasta) is used as a light sauté sauce that absorbs into the mushrooms, further intensifying the flavors in the dish. Finally, the orzo and mushrooms are finished off with a sprinkling of chopped scallion, marjoram and parmesan – a trio that perfectly compliments the flavors of the orzo and mushrooms.
This orzo with mushrooms, scallions and parmesan can be served as a side dish, but it also makes a delicious, meatless main course as well.
This recipe was adapted from this recipe I originally clipped out of Better Homes & Gardens magazine several years ago.
- 16 ounces chicken stock (plus more as needed)
- ¾ cup orzo pasta
- 2 tablespoons olive oil
- 8 ounces white button mushrooms, cleaned and quartered
- 1 ½ teaspoons dried marjoram
- 1 bunch scallions, diced (include both white and green parts)
- ½ teaspoon salt
- ½ cup grated parmesan
- In a medium saucepan, bring the chicken stock to a boil. Add orzo to the broth and cook until al dente – approximately 10 minutes. (Add more chicken stock to the saucepan if necessary if the pasta absorbs all of the liquid during the cooking process.)
- While the pasta is cooking, heat the olive in a large skillet over medium high heat. Add quartered mushrooms and sauté, stirring frequently, until just slightly tender. Add marjoram and scallions to the skillet and cook, stirring for about 1 minute.
- Drain the orzo in a colander that has been placed in a large bowl – you want to collect any remaining chicken broth leftover from the cooking process to use for the sauce.
- Add the cooked orzo to the skillet with the mushroom mixture, along with ¼ to ⅓ cup of the reserved chicken stock from cooking the pasta. Over high heat, simmer until most of the liquid is evaporated. Remove from heat. Season with salt and grated parmesan – toss to combine and serve immediately.