Ingredients
- ¾ cup orzo pasta
- 1 ½ tablespoons extra-virgin olive oil
- 1 (8 ounce) package sliced fresh mushrooms
- ¼ teaspoon onion powder
- salt and pepper to taste
- 1 ½ tablespoons melted butter
- ½ cup frozen corn kernels, thawed
- ½ cup frozen green peas, thawed
- 2 tablespoons chopped fresh flat-leaf parsley
Reasons You'll Love It
Quick to make and full of comforting flavors. The orzo cooks perfectly tender and soaks up all the delicious seasonings. It’s a great side or a light main that everyone can enjoy.
Tips For Better Flavor
- Rinse the orzo briefly before cooking to remove excess starch.
- Stir the orzo frequently while cooking to prevent it from sticking.
- Use broth instead of water for extra flavor.
- Stir the orzo frequently while cooking to prevent it from sticking.
- Use broth instead of water for extra flavor.
Directions
Bring a large pot of salted water to a boil. Toss in the orzo and cook it until it’s just tender, about 6 to 7 minutes, then drain and set aside. Meanwhile, heat some olive oil in a big skillet over medium-high heat. Add the mushrooms and sprinkle them with onion powder, salt, and pepper. Cook, stirring occasionally, until the mushrooms soften and release their juices, which should take around 5 minutes. Next, stir in the butter, followed by the corn, peas, parsley, and the cooked orzo. Give everything a good mix, taste, and add more salt and pepper if needed. Serve it right away while it’s warm and delicious.
How To Enjoy This Dish
Serve warm alongside grilled chicken or roasted vegetables. It also pairs well with a fresh green salad or a dollop of tzatziki for a Mediterranean twist.
How To Store Leftovers
Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove or microwave, adding a splash of water if needed to keep it moist.
