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About the Dish

  • Edward & Sons Low Sodium Veggie Bouillon Cube

    Edward & Sons Low Sodium Veggie Bouillon Cube

  • Butter

    Butter

  • Orzo

    Orzo

  • White Wine

    White Wine

  • Beautiful Briny Sea Mushroom Sea Salt

    Beautiful Briny Sea Mushroom Sea Salt

  • Onion

    Onion

  • Garlic

    Garlic

  • Mixed Mushrooms

    Mixed Mushrooms

  • Braising Mix

    Braising Mix

  • Parmesan Cheese

    Parmesan Cheese

  • Sage

    Sage

METHOD

1
MISE EN PLACE • Peel and finely chop onion. • Discard mushroom stems and slice caps. • Peel and mince garlic. • Discard any tough stems from greens, and coarsely chop leaves. • Pick and chop sage leaves.
2
Dissolve bouillon cube in 2 cups hot water.
3
In saucepan over medium-high heat, melt butter. Cook, gently swirling pan, until butter is light brown and smells nutty, about 1 1/2 minutes. • Add orzo and cook, stirring, 1 minute. Add wine, and simmer until it nearly cooks away, about 30 seconds.
4
Pour in broth. Add 1/2 teaspoon mushroom salt. Cover and simmer until orzo is very tender and liquid thickens slightly, 10 to 12 minutes.
5
While orzo cooks, in a large skillet over medium-high heat, warm 1 teaspoon olive oil. Add onion, and cook until almost tender, about 5 minutes.
6
• Add garlic and mushrooms. Cook, stirring often, until mushrooms are tender, about 4 minutes. • Add greens in large handfuls, and turn with tongs to wilt, 1-2 minutes. Remove from heat, and season to taste with mushroom salt.
7
To orzo mixture, stir in Parmesan and sage.
8
Stir orzo into mushroom mixture. Season to taste with mushroom salt and pepper. Divide between 2 plates, and enjoy!