|2 servings||calories per servings 420||protein serving 14 g||carbs per serving 56 g||total fat per serving 16 g|
When rice-shaped orzo pasta is simmered in seasoned broth instead of boiled in water that it is drained away, it absorbs the flavors and turns plump and creamy, a bit like risotto (but with none of the tedious stirring.) This dish is made hearty with nutty browned butter, braising greens, and sautéed mushrooms. It’s a new take pasta night.
|Nutrition Facts||/ Per Serving|
|Total Fat||16 g|
|Saturated Fat||8 g|
|Trans Fat||0 g|
|Total Carbohydrates||56 g|
|Dietary Fiber||5 g|
MISE EN PLACE
• Peel and finely chop onion.
• Discard mushroom stems. Slice caps.
• Peel and mince garlic.
• Discard any tough greens stems. Coarsely chop leaves.
• Pick and chop sage leaves.
• Place a saucepan over medium-high heat. Add butter. Cook, gently swirling pan, until butter is golden and nutty-smelling, 1-2 minutes.
• Add orzo. Cook, stirring, until orzo begins to toast, about 1 minute.
• Stir in wine. Simmer until wine mostly evaporates, about 30 seconds.
• Add bouillon and 2 cups hot water. Season with 1/2 teaspoon mushroom salt. Cook, stirring and mashing, until bouillon is dissolved.
• Cover pan. Simmer until orzo is very tender and liquid thickens slightly, 10-12 minutes.
While orzo cooks, place a large sauté pan over medium-high heat. Add 1 teaspoon olive oil. When oil is warm, add onion. Cook, stirring, until onion is almost tender, about 5 minutes.
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.
• Add mushrooms and garlic. Cook, stirring often, until mushrooms are tender, about 4 minutes.
• Add greens in large handfuls. Cook, tossing, until greens are wilted, 1-2 minutes.
• Remove pan from heat. Taste and adjust seasoning as desired with mushroom salt.
To orzo mixture, stir in Parmesan and sage.
• Stir orzo into mushroom mixture. Taste and adjust seasoning as desired with mushroom salt and black pepper.
• Divide between 2 plates, and enjoy!
"I’ve been a cook and writer my whole life. I wrote my first original recipe and mailed it to a TV show when I was four years old. I was lucky enough to have been raised by one of those legendary Southern grandmothers who cooked with great skill and no recipes. Even when my cooking veered drastically away from Southern for a few years, she was always open to what I prepared and would taste anything."Learn More...