Toasted Orzo

Toasted Orzo

I had forgotten about this recipe for a while. I made it for a crowd many years ago and was asked for the recipe by a few of the guests.   They are still raving about it.  Since they reminded me of it I have put it back into my regular rotation of recipes.

Orzo is pasta in the shape of rice and makes a great side dish hot or as a cold salad.  Toasting the orzo in the oven before cooking it is an unusual step and  it gives it a wonderful, nutty flavour.  This makes a great side for pork or chicken. The mushrooms contribute to the nutty, earthy flavour of it so anything that mushrooms go well with, this will too.  I served it with schnitzel in the spirit of  Jaeger schnitzel.

The recipe calls for fresh tarragon.  If you like tarragon go for it.  I like it better without but my guests liked it in – so – it is up to you!

This makes a lot- about 12 servings so it is great for a crowd.  You may want to halve it if you only have a few people or you will be eating left overs! May not be a bad thing – it reheats well!

Toasted Orzo

Toasted Orzo

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Course: Main Dish
Cuisine: American
Servings: 12 servings


  • 1 lb orzo
  • 2 Tbsps oil
  • 6 shallots minced
  • 1 1b sliced mushrooms (I like Cremini)
  • 4 cups chicken broth
  • 1 cup white wine (Or use another cup of broth)
  • 1 bay leaf
  • 1/2 cup cream (I used 10%)
  • 1 Tbsp fresh tarragon, minced optional


  • Preheat oven to 350 degrees.
  • Lay orzo out in single layer on a baking sheet.
  • Toast in oven about 20 minutes. Orzo will be a medium brown.
  • Sautée shallot in oil about 4 minutes. Use a large skillet since you will be adding all other ingredients in shortly.
  • Add mushrooms and sautée another 10 minutes.
  • Add broth, wine if using, orzo and bay leaf to the skillet.
  • Bring to a boil, reduce heat and cook uncovered til orzo is tender and liquid is absorbed - about 20 minutes.
  • Stir in cream and tarragon if using. Simmer another 5 minutes and serve.

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