Time 35m Yield 8 servings (2-3/4 quarts). Number Of Ingredients 11 Steps:
In a Dutch oven, heat butter over medium-high heat. Add mushrooms and celery; cook and stir 6-7 minutes or until tender. Add broth and bouillon; bring to a boil. Stir in orzo; return to a boil. Cook, uncovered, 7-9 minutes or until orzo is al dente, stirring occasionally. Remove from heat; let stand 5 minutes., Meanwhile, in a large bowl, whisk eggs, lemon juice and pepper. Gradually whisk in 1-1/2 cups of the hot broth; return all to pan, stirring constantly. Cook over medium heat until broth is slightly thickened, stirring occasionally. (Do not allow to boil.) Top servings with parsley.
Number Of Ingredients 9 Steps:
Zest lemon and set zest aside. Melt 2 tbsp butter in a sauté pan over medium high heat. Add finely chopped onion to pan and cook until onion softens, about 3 minutes. Add mushrooms to pan and cook for 3-4 minutes. Add orzo to pan and stir, allowing pasta to toast for about 1-2 minutes. Reduce heat to medium. Add chicken stock to pan and stir. Cover and allow to simmer for about 7-8 minutes, stirring occasionally, until pasta is tender. Uncover orzo, add parmesan cheese, lemon juice and stir to combine. Season with salt and pepper to taste. Remove from heat. Serve orzo topped with lemon zest and chives. Eat while warm!
Time 25m Yield 12 servings. Number Of Ingredients 9 Steps:
Cook orzo according to package directions. Meanwhile, in a large cast-iron or other heavy skillet, heat 2 tablespoons oil over medium-high heat. Add mushrooms; cook and stir until tender and lightly browned. Drain orzo., In a large bowl, place orzo, mushroom mixture, pecans, parsley, lemon zest, lemon juice, salt, pepper and remaining oil; toss to combine.
Time 15m Number Of Ingredients 0 Steps:
Simmer 1 cup orzo in a saucepan with 2 1/2 cups water, 2 tablespoons olive oil, 1 teaspoon dried mint, 1 teaspoon salt, 1/2 teaspoon paprika and 2 strips lemon zest, stirring occasionally, until the orzo is tender, 12 to 15 minutes. Let cool slightly. Stir in 2 chopped scallions, the juice of 1 lemon, and salt to taste.
Time 40m Yield 6 Number Of Ingredients 10 Steps:
Melt 1/2 the butter in a skillet over medium heat. Stir in the onions, and cook until golden brown. Mix in orzo, mushrooms, and remaining butter. Cook and stir 5 minutes, until butter is melted and mushrooms are tender. Pour water and wine into the skillet, and bring to a boil. Reduce heat to low. Season with garlic powder, salt, and pepper. Cook 7 to 10 minutes, until orzo is al dente. Stir in the Parmesan cheese and parsley to serve.
Time 20m Yield 4 servings Number Of Ingredients 7 Steps:
In a large saucepan, bring 2 quarts of water to a boil. Add 2 teaspoons salt and the orzo. Return the water to a boil and simmer uncovered for 9 to 11 minutes, until the orzo is al dente. Drain. Transfer the orzo to a bowl and stir in the lemon zest, lemon juice, olive oil, dill, 2 teaspoons salt, and 1 teaspoon pepper. Fold in the feta and serve hot.
Number Of Ingredients 12 Steps:
Heat the oil in a large skillet, and when it’s hot, add the garlic and saute for 1 or 2 minutes. Add the mushrooms, oregano and lemon zest, and saute for another 3 to 5 minutes. Next, add the orzo to the pan, using a spatula to brown it for 1 or 2 minutes. Stir in the chicken stock and lemon juice. Cover the reduce the heat to a medium setting. Let it simme rfor about 7 or 8 minutes, stirring once in a while. The pasta should be tender, and the liquid absorbed. Uncover the dish, and stir. Add the Parmesan, almonds, and parsley, and stir. Season with salt and pepper to taste.
Time 23m Yield 4 serving(s) Number Of Ingredients 8 Steps:
In a large pot of boiling, salted water, cook the orzo until al dente. Drain and return to the pot. Stir in the pine nuts, parsley, lemon juice, lemon peel and 2 tablespoons extra-virgin olive oil. Season with salt and pepper. In a skillet, heat 1/4 cup olive oil oven high heat until rippling. Add the mushrooms and cook, stirring occasionally, until browned, about 7 minutes. Divide the orzo among 4 plates and top with the mushrooms.
More about “lemon mushroom orzo recipes”
Time 35m Yield 6 serving(s) Number Of Ingredients 9 Steps:
In a saucepan, melt butter and saute the onion and garlic for about 2 minutes. Add in the orzo to the onion/garlic mixture, and saute the orzo until golden brown (about 6-7 minutes, could take more or less time to brown). Slowly add in the broth, lemon juice and mushrooms; stir to combine. Simmer covered on low heat for about 15-20 minutes, or until pasta is JUST firm-tender and most of the liquid is absorbed (do not overcook the orzo!). Remove from heat and add/mix in the Parmesan cheese, salt and pepper; toss to combine. Transfer to a large bowl and serve immediately.
