Mushroom Orzo w/ Parmesan
This recipe just reconfirmed my love for Orzo! This recipe has rapidly become one of my favorites, for a meatless Monday main dish or even as a delicious side dish for chicken or beef.
For those of you who are not familiar with orzo, it looks like a rice grain, but it is actually a pasta, very small seed like shaped that absorbs flavor great and makes for an amazing dish.
The orzo cooks beautifully absorbing the mushrooms and chicken stock, giving it that earthy yummy taste we strive for. The mushrooms pack bite and protein to make this dish stand out on its own or complement a simple protein great.
This is a great dish to make vegetarian, you double the recipe, switch chicken stock for vegetable stock and voila! You can make this dish as a side dish for your meat lover friends and as a main dish for our vegetarian friends.
Once you try this amazing dish, you will definitely add this to the weekly rotation recipes, it goes amazing on its own, and pair great with a simple chicken breast, or filet mignon, the possibilities are endless.
Mushroom orzo w/ parmesan
Once you try this amazing dish you will definitely add this to the weekly rotation recipe, it goes amazing on its own, and pair great with a simple chicken breast, or filet mignon, the possibilities are endless.
ingredients:
- 1/2 small onion
- 1 garlic clove
- 200g mushrooms (cremini or baby bella)
- 1 1/2 cup orzo
- 2 1/4 chicken stock (or vegetable)
- 1 bay leaf
- 1/3 bay leaf
- 1/3 cup parmesan cheese
- 3 cups baby spinach
- 1 teaspoon balsamic vinegar
- fresh parsley
instructions:
- Chop onion, mince garlic and slice mushrooms.
- in a medium pot over medium heat sauté onion until translucent, add garlic and cook until aromatic (aprox 30 seconds). Add mushrooms, season with salt and pepper, and cook until liquid has evaporated.
- When mushrooms are done, add orzo, chicken stock and bay leaf, bring to a boil and then lower heat to simmer with lid for 10 mins or until liquid has evaporated and orzo is cooked through. Stir halfway through the 10 cooking mins to prevent orzo from sticking to pan.
- In a bowl combine 1 teaspoon balsamic vinegar and 2 tablespoons extra virgin olive oil, add salt and pepper and reserve for spinach salad.
- Remove orzo from heat, take out bay leaf and add parmesan cheese and stir until combined. Add spinach to vinaigrette and toss until combined.
- Divide between 2 bowls, sprinkle fresh chopped parsley on top and enjoy!
Orzo de champiñones con parmesano
Cuando pruebes esta receta no podrás resistir agregar esta receta a tu rotación semanal, es deliciosa por sí sola o acompañarla con pollo o filete de res, las posibilidades son ilimitadas.
ingredientes:
- 1/2 cebolla pequeña
- 1 diente ajo
- 200g champiñones (cremini o baby bella)
- 1 1/2 taza orzo
- 2 1/4 taza caldo pollo (o vegetariano)
- 1 hoja laurel
- 1/3 taza parmesano
- 3 tazas espinaca baby
- 1 cucharadita vinagre balsámico
- perejil fresco
instrucciones:
- Cortar cebolla, aho y rebanar champiñones.
- En una olla a fuego medio cocinar cebolla hasta translúcida, agregar ajo y cocinar hasta aromático (aprox 30 segundos). Agregar champiñones, salpimentar y cocinar hasta que todo el líquido se haya evaporado.
- Agregar orzo, caldo de pollo y hoja de laurel, dejar hervir y bajar a flama para cocinar a fuego lento con tapa por 10 mins. Mezclar a la mitad de los 10 mins de cocción para prevenir que el orzo se quede pegado.
- Por mientas, en un tazón combinar 1 cucharadita de vinagre balsámico y 2 cucharaditas de aceite de oliva extra virgen, salpimentar y reservar para ensalada de espinacas.
- Terminados los 10 mins, apagar la flama y remover hoja de laurel y agregar queso parmesano y mezclar. Agregar la espinaca a la vinagreta y mezclar.
- Dividir ensalada y orzo en 2 platos, agregar perejil arriba y listo para disfrutar!
