Creamy Garlic Mushroom Orzo
A quick and creamy garlic mushroom orzo recipe ready in 15 minutes. This easy vegetarian orzo makes a perfect weeknight dinner.
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Ingredients
- 500 grams orzo
- 1 tablespoon olive oil
- 6 cloves garlic large
- 250 grams chestnut mushrooms
- 100 ml white wine optional
- 150 ml double cream
- 1 large handful parsley chopped
Instructions
- Put a pan of water on to boil, then add the orzo. It’ll take about 6 minutes to cook – make sure you stir it fairly often, it has a habit of sticking to the bottom.
- 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.
- 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 cream and season with salt and pepper, to taste.
- Stir well and allow to heat through, then turn off the heat and stir in the parsley. Done!
Nutrition Facts
Creamy Garlic Mushroom Orzo
Amount per Serving
Calories
648
% Daily Value*
Fat
19
g
29
%
Saturated Fat
10
g
63
%
Polyunsaturated Fat
2
g
Monounsaturated Fat
6
g
Cholesterol
43
mg
14
%
Sodium
24
mg
1
%
Potassium
623
mg
18
%
Carbohydrates
99
g
33
%
Fiber
4
g
17
%
Sugar
6
g
7
%
Protein
19
g
38
%
Vitamin A
555
IU
11
%
Vitamin C
2
mg
2
%
Calcium
72
mg
7
%
Iron
2
mg
11
%
* Percent Daily Values are based on a 2000 calorie diet.
Notes
Can you meal prep it?
Yes, and it reheats well too, which makes it great for lunches. Store leftovers in an airtight container in the fridge for up to 3 days. Reheat in the microwave or in a pan with a splash of water to loosen the sauce. Because orzo absorbs liquid as it sits, it will thicken in the fridge, so don’t be alarmed if it looks a bit stodgy at first. A splash of water or milk sorts it right out.