Mixed mushroom orzo

Mixed mushroom orzo. Mixed mushroom orzo is a colourful side dish. Photo Courtesy/FOODLAND ONTARIO

Looking for something a little different to serve with your main entree? Try orzo, a rice-shaped pasta. Here it is combined with a variety of Ontario mushrooms and vegetables for a tasty and colourful side dish.

1 tbsp vegetable oil

8 oz mixed mushrooms (white, crimini and stemmed shiitake), sliced

1 onion, chopped

1 1/2 cups orzo pasta

1 cup diced carrots

1 tsp dried thyme

2 cloves garlic, minced

3 1/2 cups sodium-reduced chicken broth

salt and pepper

1/4 cup greenhouse sweet red pepper

2 tbsp chopped fresh parsley

1 green onion, thinly sliced diagonally

In large saucepan, heat oil over medium heat. Stir in mushrooms and onion; cook, stirring occasionally for five minutes or until softened. Stir in orzo, carrots, thyme and garlic; cook, stirring, for one minute.

Add broth and bring to boil. Reduce heat to low; cover and simmer for 15 minutes or until orzo is tender and most of the liquid is absorbed. Remove from heat; let stand for five minutes.

Fluff with fork, season with salt and pepper to taste. Stir in red pepper, parsley and green onion.

To make ahead:

Reserve 1/2 cup broth and do not add peppers, parsley and green onion. Cool, cover and refrigerate for up to one day. Stir in reserved broth; cover and heat in 350 F oven for 30 minutes, stirring halfway through. Fluff with fork and stir in red pepper, parsley and green onion.

~ Recipe courtesy of Foodland Ontario

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