ORIGINALLY POSTED JANUARY 15, 2014: Recently my friend Melissa shared a recipe that came through Facebook. Although Facebook is a great place to find and share recipes, you can’t always be sure where the recipe truly originated, so it’s hard to credit someone. It seems as this recipe for Creamy Mushroom Orzo may have originated on the page of Sharon Fox, who lists herself as author, food editor, radio personality and personal chef. However, even she says that the recipes found on her page are not from her own cookbooks, but are recipes she’s tried and loved. But, we do the best we can. I always like to give credit where credit is due, if I can.
No matter what, I’m so glad that someone, somewhere, originally made and share this recipe! I really loved it. I used it as a side dish for a kind of “boring” meal that we were having and to me, it made my meal so much more exciting.
The kids did not love it quite as much and I think it’s because it calls for white wine and it really holds the flavor.
I think that’s why I loved it so much!!
The recipe was fast, easy to make, and delicious; all my top qualifiers for a recipe.
I’m sharing it here, give it a try if you’re looking for something to jazz up one of your own meals!
CREAMY MUSHROOM ORZO
1 tablespoons olive oil
1/2 chopped onion
3 cloves chopped garlic
2/3 cups orzo
1 cup sliced fresh mushrooms
1/2 tablespoon Worcestershire sauce
1 tablespoon fresh sage
1 tablespoons butter
1 cup low-sodium chicken broth (or water)
3/4 cup white wine
1/4 cup freshly shredded Parmesan cheese
1.In medium sized skillet, heat oil over medium heat. Add chopped onion and garlic.
2.Stir, cooking until onions are golden and soft.
3.Add orzo, mushrooms, Worcestershire sauce, sage, and butter. Cook, stirring about 5-6 minutes until mushrooms are tender.
4.Pour both chicken broth and wine into orzo mixture. Bring broth to a boil. Stirring often cook 10-15 minutes or until orzo is soft and liquid is absorbed.
5.Stir in Parmesan cheese before serving.