Try this Orzo with Mushrooms and Thyme recipe.
- Carbohydrate 21.2426374643939 g
- Cholesterol 102.509375053259 mg
- Fat 48.9768537722904 g
- Fiber 5.51699998085275 g
- Protein 14.4084012382412 g
- Saturated Fat 25.5272440125535 g
- Serving Size 1 1 recipe (419g)
- Sodium 458.765500305351 mg
- Sugar 15.7256374835411 g
- Trans Fat 3.25171875077294 g
- Calories 553 calories
Step-by-step
- Heat olive oil in a pan over medium heat. Add the mushrooms and saute about 4 minutes.
- Stir in the garlic and thyme and saute an additional minute. Set aside.
- In a large pan, heat the butter over medium high heat.
- Add the orzo and brown.
- Pour in the chicken broth and bring to a boil.
- Reduce heat and stir until reduced.
- Stir in the mushroom mixture and Parmesan cheese.
Undercooking mushrooms before introducing moisture prevents proper browning and leaves them rubbery. Searing quartered baby bella mushrooms in olive oil for four minutes over medium heat drives out excess water and initiates the Maillard reaction. This caramelization builds a deep, savory foundation before any broth enters the pan. Browning the dry orzo pasta in butter next toasts the starch grains, imparting a nutty aroma that standard boiling misses.
Structuring the Meal Around Savory Pasta
Rich, cheese-laden orzo demands acid and lean protein to balance the palate. Roasted lemon-herb chicken breasts provide a bright counterpart that cuts through the heavy Parmesan and butter emulsion. Alternatively, a peppery arugula salad dressed with a sharp vinaigrette offers the necessary contrast in texture and bite. Steamed green beans tossed with toasted almonds add a crisp snap that offsets the creamy chew of the pasta.
- Assess doneness by pressing a single grain of orzo against the side of the pan with a wooden spoon; it should yield with slight resistance at the core, indicating al dente.
- Stir continuously as the chicken broth reduces to prevent the liberated starches from scorching on the bottom of the pan.
- Refrigerate leftovers in an airtight container within two hours of cooking, consuming within three to four days.
