Creamy Mushroom Orzo is a delicious departure from a regular rice side dish that looks as elegant as it tastes! Made with orzo, mushrooms, and peas in a creamy parmesan sauce this dish is a must-try that comes together easily in a pinch!
What is Orzo?
Orzo looks like rice but it’s actually pasta! The word orzo is Italian for barley.
This pasta may look like rice but it has a lovely firm texture when cooked al dente and is a great addition to soups. Just like other pasta shapes, it can be serve hot like this side dish or cold in an orzo salad!
How To Make Stovetop Mushroom Orzo
This creamy stovetop pasta dish is as easy as 1, 2, 3!
- Saute onion and mushrooms in oil. Add garlic and oregano and cook until fragrant.
- Stir in orzo, chicken stock, and half and half (light cream). Simmer until the pasta is al dente.
- Remove from heat, stir in parmesan cheese and frozen peas (which will thaw and heat up with the pasta).
A Side or Entree
For a completely vegetarian entrée, scoop orzo over a bed of sautéed spinach and garnish with a handful of toasted sliced almonds and a drizzle of balsamic vinaigrette!
What To Do With Leftovers
Mushroom orzo reheats easily on the stove or in the microwave. Add a little bit of half and half and parmesan cheese to restore its creaminess. To refresh the flavor, a little splash of lemon juice and maybe a dash of salt and pepper are all you need! Mushroom orzo is even great as a cold side salad! Add some chicken and scoop it into a wrap for an easy, tasty workday lunch!
Can You Freeze Mushroom Orzo?
Orzo is a pasta and while it can be frozen, it freezes best when the sauce is added to it. Be sure to freeze it in labeled zippered bags or airtight freezer containers. Mushroom orzo will keep up to three months in the freezer.
Easy Rice Side Dishes
- Easy Rice Pilaf – simple & delicious side!
- Mushroom Barley Risotto – easy yet fancy!
- Dirty Rice – southern comfort food staple
- Easy Orzo Pasta Salad – fun twist on a classic pasta salad
- Garlic Butter Rice – super flavorful!
Creamy Stovetop Mushroom Orzo
- 2 tablespoons olive oil
- 1/2 small yellow onion diced
- 4 ounces baby bella mushrooms sliced
- 2 cloves garlic minced
- 1/2 teaspoon dried oregano minced
- 1 cup orzo pasta
- 1 1/2 cups chicken stock more as needed
- 1/2 cup half and half or light cream
- 1/2 cup parmesan cheese grated
- 1/2 cup petite peas frozen
- Heat olive oil in a pan over medium-high heat. Add onions and mushrooms and cook until the mushrooms are tender. Add in garlic and oregano and cook for 30 seconds.
- Add in the orzo pasta, chicken stock, half and half, and stir to combine.
- Lower the heat to medium and let the mixture lightly simmer until the pasta is cooked al dente, about 10-15 minutes. You don’t want to mixture to boil rapidly as it will scorch the dairy.
- If the pasta is not fully cooked and the mixture is low on liquid add a little more chicken stock to help cook the pasta.
- Once cooked, remove pan from the heat and stir in parmesan cheese, frozen peas and salt & pepper to taste.