Cooking On A Budget: Mushroom Orzo

Monday, November 26, 2012

Mushroom Orzo

Yum
This dinner is not an expensive one. Simple, easy to prepare. Cooks quickly and the star of this meal is the mushroom orzo. This dinner would not be complete without a protein and a vegetable. You decide what your protein will be and what vegetables you will have along side.

To make the mushroom orzo:

  • 1 cup chicken broth
  • 2 tbsp. butter + 1 tbsp. butter
  • 1 cup frozen pearl onions
  • 1 cup orzo pasta
  • 1 cup sliced mushrooms
  • 1/4 cup white wine
  • 1 large clove garlic - mashed and finely minced
  • 1/3 cup grated Parmesan cheese
  • 1 tbsp. dried parsley flakes
  • salt and pepper to taste
  • granulated garlic to taste
  1. Melt 2 tbsp. butter in a deep skillet over medium heat. Add in the pearl onions and stir. Cook and stir for about 5-7 minutes until the onions caramelize.
  2. Add in the sliced mushrooms and garlic and stir. Cook for 3 minutes.
  3. Deglaze the pan with the white wine.  Cook for 2 minutes.
  4. Add in the orzo pasta, the last tbsp. butter and the chicken broth.
  5. Cover and cook for 7 to 8 minutes on low heat.
  6. In the last couple of minutes of cook time - taste for seasoning and the doneness of the pasta. Add in extra black pepper or salt or some granulated garlic to boost up the flavor.
  7. At the 8 minute mark, and before all of the liquid is gone, toss in the Parmesan cheese and parsley flakes. Stir well to incorporate.
The protein I have chosen to have with the mushroom orzo are thin chicken cutlets which will be prepared very simply.
  • thin chicken cutlets
  • flour for dredging
  • salt and pepper to taste
  • granulated garlic and onion powder to taste
  • butter and olive oil for sauteing
  1. Wash the chicken cutlets in cold water. Pat dry with paper towels.
  2. Sprinkle salt, pepper, granulated garlic and onion powder on both sides of the chicken.
  3. Dredge in some flour - shake off excess flour.
  4. Melt butter and olive oil in a saute pan over medium heat.
  5. Add in the chicken pieces - do not overcrowd the pan. (Do in batches as necessary.)
  6. Cook the chicken for about 2-3 minutes and then turn over. The chicken should be a golden brown and cooked all the way through.
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