Orzo with Mushrooms and Onions
It is SO COLD OUTSIDE! I can’t believe that winter only officially started last month… I’m already dreaming of summer. But anyway, while we are in winter, might as well make the best of it! I love warm pastas in the winter. It is definitely not good for my waistline – but they are just so comforting!
This Orzo with Mushrooms and Onions is so utterly simple, yet so delicious. My mom always made it growing up, and although this isn’t her exact recipe – it still gives me all the feels!
Even Jake likes it…
I REPEAT – even JAKE likes it! And he doesn’t even like mushrooms. So like wow – big news guys.
Buttery baby orzo noodles tossed with succulent baby bella mushrooms and rich caramelized onions. Enjoy this recipe as an easy side dish to serve with lean meat, seafood, and/or vegetables!
Caramelized onions and sauteed baby bella mushrooms tossed with buttery orzo noodles - a great side dish for poultry, beef, or fish
- 1 1/2 cups orzo uncooked
- 2 tbsp olive oil
- 1/2 sweet onion diced
- 1-2 cups baby bella mushrooms diced
- 4 tbsp butter
- 1 1/2 tsp salt
- 1 tsp pepper
Cook orzo according to directions on box.
In a large pan, heat olive oil over medium until shimmering. Add sweet onion - stir occasionally for 4-5 minutes.
Add mushrooms then partially cover pan - stir occasionally and cook for an additional 6-8 minutes or until mushrooms have shrunken and onions have browned.
Once orzo has been cooked and strained, add orzo, butter, onions, mushrooms, salt and pepper to pot or bowl (you can use your pot from cooking pasta to save dishes!). Stir to combine. Serve warm with your protein and vegetable of choice.
Storage: Refrigerate in an airtight container for 4-5 days.