One of the first recipes from Vegetarian Times that I ever fell in love with.
Enjoy the magic of orzo…a humble, but delicious little pasta that looks like rice.
The ingredient list is somewhat small, but you will be amazed at the flavor. The orzo slowly absorbs the “butter,” mushroom juices and the flavors from the thyme, asparagus and broth – something that no other pasta can do…mmmm. Works perfectly as a comforting meal for a regular ol’ night at home, but is fancy enough for special occasions. I’ve made it for both situations and it never fails to make me happy.
Serves 3-4 big helpings
- 2 Tbs. olive oil
- 1 Tbs. Earth Balance
- 1/2 cup diced onion
- 2 cloves garlic, minced
- 10 asparagus spears, trimmed and cut into thirds
- 6 oz. baby bella (crimini) mushrooms, sliced
- 1 cup orzo (CHEAP! Buy it in bulk!)
- 3-4 cups low-sodium vegetable broth, warmed
- 1/4; cup chopped fresh parsley
- ½ tsp. ground thyme
- Heat olive oil and earth balance in large pan over medium heat.
- Add onion and sauté until soft.
- Add garlic, and sauté 2 minutes.
- Add asparagus and mushrooms, and sauté until mushrooms start to release their juices.
- Add 1/2 cup orzo, stir well, and cook until lightly browned.
- Add remaining orzo, stir well, and cook 3 minutes more, or until all pasta bits are browned.
- Stir in 1/2 cup vegetable broth, parsley, and thyme, and simmer 2 to 3 minutes, or until orzo has absorbed all liquid, stirring often.
- Continue adding broth to orzo 1/2 cup at a time until all liquid is absorbed and orzo is fully cooked or al dente, however you prefer it.