Lemon & Mushroom Orzo
This flavorful comfort food can serve as a spectacular side dish for a big meal like a roast or fish, or as a meat-free main with a side of salad or soup. Leftovers keep well, and will make a welcome addition to the next day’s lunch.
Ingredients
- 3 tablespoons olive oil
- 2 cloves garlic minced
- 1 tablespoon fresh oregano chopped
- 1 1/2 cups mushrooms sliced
- 2 Limoneira® lemons zest & juice
- 1 cup orzo
- 1 1/2 cup chicken stock
- 3/4 cup almonds toasted & chopped
- 3/4 cup Italian parsley chopped
- 1/4 cup Parmesan grated
- Salt to taste
- Pepper to taste
Instructions
- Heat the oil in a large skillet, and when it’s hot, add the garlic and saute for 1 or 2 minutes.
- Add the mushrooms, oregano and lemon zest, and saute for another 3 to 5 minutes.
- Next, add the orzo to the pan, using a spatula to brown it for 1 or 2 minutes.
- Stir in the chicken stock and lemon juice. Cover the reduce the heat to a medium setting. Let it simme rfor about 7 or 8 minutes, stirring once in a while. The pasta should be tender, and the liquid absorbed.
- Uncover the dish, and stir. Add the Parmesan, almonds, and parsley, and stir.
- Season with salt and pepper to taste.
Notes
Note: Use cremini or white mushrooms.
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