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!
- 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.