Garlic Mushroom Orzo

If you haven’t tried orzo yet, you need to! It’s rice-shaped pasta, and has such a wonderful texture. With this particular combination – garlic and mushroom, always a winner – it makes a really warming, moreish supper.

This takes 10 minutes to make, so perfect after a long day, and will serve at least 4. The ingredients are so cheap too – brilliant so close to pay day!

If any readers have any other orzo recipes, I’d love to hear them.

Garlic Mushroom Orzo

500g orzo

1 tbsp olive oil

4 cloves garlic

250g closed cap mushrooms

1 small glass white wine (optional)

150ml half fat creme fraiche

1 large handful parsley, chopped

1. Put a pan of water on to boil, then add the orzo. It’ll take about 10 minutes to cook – make sure you stir it fairly often, it has a habit of sticking to the bottom.

2. Meanwhile, pour the oil into a large saucepan over a medium heat, and add the chopped garlic. Chop the mushrooms and add to the garlic. Cook until the mushrooms have softened (about 5 minutes), then add the wine and allow to simmer down.

3. Turn the heat down to low, then add the drained orzo when it’s finished cooking (it’s best to use a sieve to drain it rather than a collander!), the creme fraiche and season with salt and pepper, to taste.

4. Stir well and allow to heat through, then turn off the heat and stir in the parsley. Done!

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