I am always on the look out for new side dishes. Mushroom and Parmesan Orzo is a great change from the usual rice or potatoes.
For this month’s Secret Recipe Club I was assigned A Fit and Spicy Life. Melissa is the cook and writer behind the blog whose tag line is “A lot of cooking, a little wine, and workouts to keep it all line.”
I know a Mexican recipe would be the obvious choice for today’s reveal but as soon as I saw the Mushroom Orzo I knew what I had to make. If you’re looking for some south of the border inspiration check out Melissa’s Burrito Bake.
Continuing the mushroom and orzo love I want to try Melissa’s Mushroom Risotto. If you can’t tell I’m on a bit of a mushroom kick.
I did make a couple of changes to Melissa’s recipe. I love the flavor of mushrooms, onion, and garlic so I added diced onion and some minced garlic instead of using the chives originally called for.
Mushroom and Parmesan Orzo
- 3/4 cup dry orzo
- 1 1/2 Tablespoons butter
- 2/3 diced onion
- 2 minced garlic cloves
- 8 ounces mushrooms sliced
- 1/2 teaspoon kosher salt
- 1/2 teaspoon black pepper
- 1/4 Cup vegetable broth or stock
- 1 Tablespoon balsamic vinegar
- 6 Tablespoons shredded Parmesan cheese
Cook orzo according to package directions Drain and set aside
Melt the butter in a large skillet over medium heat. Once melted cook for an additional minute or two to let it brown slightly.
Add the onion, garlic, and mushrooms. Sprinkle with salt and pepper.
Cook for 5 minutes or until the onions become translucent and the mushrooms have softened.
Add the balsamic vinegar and vegetable stock.
Stir in the orzo and sprinkle with Parmesan cheese
Adapted from A Fit and Spicy Life
This will be a recipe I make time and time again. Thanks Melissa for a great recipe.