Thursday, June 16, 2011

Sauteed Mushroom and Tomato Orzo

Sauteed Mushroom and Tomato Orzo
A few weeks ago I posted a fabulous recipe for Parmesan Basil Orzo. In that post I said that I was going to try the recipe with sauteed mushrooms and tomatoes. Well I did! Didn't take long huh!

I had my parents over so I did a double batch of the Parmesan Basil Orzo but added herbed sauteed mushrooms and fresh diced tomatoes at the end. It was awesome!

It was also hearty. Forget serving it with steak and salad like we did. Just add some cooked diced protein of your choice and you have a complete meal!

Sauteed Mushroom and Tomato Orzo
by Kaitlyn McFadden

  • 1 tbsp of canola oil
  • 1 cup of uncooked orzo pasta
  • 15 oz of chicken broth
  • 1/2 cup of Parmesan cheese grated
  • 2 tbsp of dried basil
  • salt and pepper to season
  • 1/2 cup of diced tomato
  • 1/2 cup of sauteed mushrooms
  1. In a medium sized deep skillet heat the canola oil and add the orzo. Stir until the orzo begins to brown. Add the chicken broth to the orzo and bring to a boil. Turn down the heat to a simmer, cover with a pot lid, and let the orzo cook until the liquid is absorbed. Approx 20 mins. Watch carefully during the last 5 minutes of cooking time as the orzo can begin to stick.
  2. Once the broth is absorbed and the orzo cooked. Remove from heat and add the Parmesan, basil, tomatoes and mushrooms. Stir until the Parmesan is melted. Season to taste with salt and pepper.
Sauteed Mushroom and Tomato Orzo