Porcini orzo

June 29, 2008 at 2:35 am 5 comments

Some of the orzo got a little burnt, resulting in the variations of color.

Orzo, being a rice shaped pasta, gives you the quick cooking time of pasta and the applications of rice. You can make a fast faux risotto or a substitute rice salad. I prefer not to cook orzo in a large pot of water like you would most pasta. I like to toast the dry orzo in a pan with some oil till golden brown before adding liquid to it. This ensures the pasta won’t become too soggy and adds more flavor to the finished dish.

Porcini Orzo (for 2 or 4 as sides)

  • 1 small onion diced
  • 1 pint cremini or button mushrooms diced
  • 3 tbsp olive oil
  • 3 oz dried porcini (+ 2/3 cup hot water)
  • 1 cup dry orzo
  • 1 1/3 cup water
  • 1 bay leaf
  • 2 tsp of chopped rosemary or thyme
  • 1/2 cup peas (frozen or fresh)
  • 3/4 tsp salt
  • pepper to taste
About 3oz or however much that looks like to you.
  1. Soak porcini in hot water for about 15-20mins, when softened, cut the porcini into semi large pieces, reserve the liquid (you can strain it through a coffee filter to get out all the grit).
  2. In a wide pot or sauté pan on medium high heat, add in oil to coat pan. Then add the diced onions, stir, and cook till translucent with slight browning on edges.
  3. Add bay leaf and orzo to the pan, stirring a lot to make sure the orzo is coated in oil and doesn’t get burned.
  4. When orzo looks toasted, add in diced mushrooms and salt, stir and cook till mushrooms have shrunk.
  5. Add in porcini and its liquid, the peas, along with the 1 1/3 cup of water. Stir thoroughly and bring to a simmer, turn heat down to low and cover for 9-11mins.
  6. There should be no liquid left after that, but if it’s too dry and the pasta is kind of hard, stir in another 1/4 cup of (hot) water and cook on medium low till it’s absorbed. If there is too much liquid after the initial cooking, just cook it uncovered till it dries up.
  7. Stir in chopped herbs and pepper at the end.

You can also add in some parmesan or leave it as is and it’d be totally vegan.

-Lina
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Entry filed under: cooking, food, recipes, vegan, vegetarian. Tags: , , , , , , , .

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5 Comments Add your own

  • 1. doragifted  |  July 1, 2008 at 7:40 am

    yummy!

    Reply
  • 2. Mike  |  July 1, 2008 at 1:50 pm

    Great recipe, but please watch those spelling errors! It makes it harder to understand the meaning.

    Reply
  • 3. eatyet  |  July 2, 2008 at 1:49 am

    There were 3 spelling errors and only 1 major grammar error that I found, which has since been corrected. There are other grammar errors, but I don’t plan on sitting here and correcting each one. However, I’m curious to know what part of this recipe made it hard to understand? -Chelle

    Reply
  • [...] An orzo made with porcini mushrooms. [Eat Yet?] [...]

    Reply
  • 5. Neveenhageame  |  August 3, 2008 at 4:37 am

    Thanks for the post

    Reply

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