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| Mushroom Orzo |
"After eating at an 'Italian' chain eating place and loving this facet dish, I went home and tried to recreate it. This is the recipe I in the end got here up with."
Ingredients :
- half cup butter, divided
- 8 pearl onions
- 1 cup uncooked orzo pasta
- half of cup sliced fresh mushrooms
- 1 cup water
- half of cup white wine
- garlic powder to flavor
- salt and pepper to taste
- half cup grated Parmesan cheese
- 1/four cup fresh parsley
Instructions :
| Prep : 15M | Cook : 6M | Ready in : 40M |
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- Melt half of the butter in a skillet over medium heat. Stir inside the onions, and prepare dinner till golden brown. Mix in orzo, mushrooms, and closing butter. Cook and stir 5 mins, till butter is melted and mushrooms are soft.
- Pour water and wine into the skillet, and produce to a boil. Reduce warmness to low. Season with garlic powder, salt, and pepper. Cook 7 to ten mins, till orzo is al dente. Stir in the Parmesan cheese and parsley to serve.
Notes :
- Reynolds® Aluminum foil may be used to preserve meals wet, prepare dinner it evenly, and make smooth-up less complicated.
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