Orzo with Mushrooms and Thyme
Last Friday I went to the PA Open Air Farmers Market with my dad. There are plenty of farmers and vendors selling produce, flowers, baked goods, sauces, ice cream, and other food. I bought wine, bbq sauce, shortcake, green beans, cucumbers, and mushrooms. Dad and I made sweet pickles with the cucumbers. I also made this recipe for orzo with mushrooms and thyme.
My mom makes a delicious recipe using orzo and spinach. I decided to alter her recipe a little bit and replaced the spinach with the mushrooms. I also added thyme and Parmesan cheese. This recipe takes about an hour to make, but it’s so worth it. You can serve the orzo with mushrooms as a light lunch or as a side dish with dinner.
First you’re going to chop the mushrooms in quarters and add them to a pan. Throw in the thyme and garlic as well. Once you’ve sauteed them a few minutes, set them aside.
Next, add butter to another pan then stir in the orzo to brown it.
Pour in an entire box of chicken broth. I know it seems like a lot but it will reduce. Bring it to a boil and stir.
Almost ready!
Finally. Stir in the mushroom mixture and the Parmesan. Enjoy!
Orzo with Mushrooms and Thyme
Ingredients
- 1 quart baby bella mushrooms quartered
- 1 Tbsp fresh thyme
- 3 cloves garlic minced
- 1 16 oz box orzo pasta
- 1 32 oz carton chicken broth
- 3 Tbsp olive oil
- 3 Tbsp butter
- 1/2 cup Parmesan cheese
Instructions
- 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.