Orzo, mushrooms, garlic, green onions

Supreme Orzo with Mushrooms

serves 4

8 oz Pappardelle’s Supreme Orzo
3-4 cups of assorted mushrooms (I used oyster, cinnamon cap and shiitake)
3 green onions, chopped
3-4 cloves of garlic, minced
1 cup vegetable broth
3 cups water
2 tsp olive oil
1 tsp avocado oil (or sunflower, corn, or grapeseed oil)
1/2 tsp salt
a few shakes of cayenne

Slice the mushrooms if they are larger – if you’re using small ones, you can leave them whole. Heat the avocado oil in a skillet over medium-high heat. Once the pan is hot, cook the mushrooms just a few minutes, stopping before they become juicy. Remove them from the pan, and set them aside. Turn the heat down to medium, add the olive oil to the same skillet, and sauté the garlic for about a minute. Add the green onions and saute for 30-60 seconds more, and then set aside.

Put the orzo, broth, and water in a pot, and bring to a boil. Add the garlic, onions, salt, and cayenne. Reduce heat and simmer, stirring occasionally, until the orzo is tender and has absorbed the majority of the liquid. (I actually turned the burner up just a bit from the lowest setting, because it didn’t seem to be doing much simmering on low-low. I also didn’t do a good job of tracking the time, but it was about 25-30 minutes.) If the orzo has absorbed all the liquid, and doesn’t seem tender, add a couple tablespoons of water, stir it up and see if that’s enough. Add more water if necessary. Once the orzo is done, add the mushrooms and cook until heated through.

Supreme Orzo with Mushrooms

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