Special Diet Information
Coumadin® (Warfarin)
This recipe is safe for Coumadin (warfarin) users.
Lactose
Avoid this recipe if you are lactose intolerant.
Sodium
This is a low sodium recipe.
GERD / Acid Reflux
This recipe contains GERD triggers, and those with GERD may wish to avoid it.
Gluten Sensitivity
This recipe is safe for those who are sensitive to gluten. Use gluten-free pasta in this dish. Check for anti-caking ingredients in pre-shredded cheese; it's best to grate your own from a block.
"Life is a combination of magic and pasta." - Federico Fellini
The refrigerator light goes on...
This is a simple weeknight pasta dish that is full of flavor but great for you with 9 grams of fiber and less than 400 milligrams of sodium. The flavor is a great blend of sweet and savory, and the best part is that it is both filling and takes only about 25 minutes to make.
Orzo is often overlooked as a pasta. I love it because it is very forgiving. You can overcook it, of course, but it is less difficult than handling linguine or rotini and makes a beautiful dish.
Because the pasta is small it blends well in dishes and works great with small diced items like onions, celery, peppers, or even peas and beans.
There are great gluten free pastas on the market; DeLallo is one brand that makes gluten-free orzo and you can find it on the internet. It is made with corn and rice flour and that combination makes a stiffer pasta I have found (not as good for linguine). As with most gluten free pastas, it is more expensive but worth it for having a great plate of orzo every now and then.
Mushroom Cheese Orzo
Servings: 2 | Serving size: 2 1/2 cups
Cooking time: 30 minutes
This recipe can easily be multiplied and keeps keeps well for about 24 to 48 hours in the refrigerator. Reheat gently.
| 4 quarts | water |
| 4 ounces | orzo |
| 2 tsp. | olive oil |
| 2 cloves | garlic (thinly sliced) |
| 1 medium | onion (diced) |
| 2 large | shallots (thinly sliced) |
| 12 ounces | crimini mushrooms (thinly sliced) |
| 2 ounces | provolone cheese (grated) |
| 2 ounces | goat cheese (crumbled) |
| 1 1/2 cups | frozen peas |
| 6 large | leaves basil (chiffonade) |
| fresh ground black pepper to taste |
Preheat the oven to 325°F.
Place the water in a large sauce pan over high heat.
When the water comes to a full boil, add the orzo.
Stir and reduce the heat until the water is at a slow boil.
Cook the pasta for 18 to 20 minutes (or as directed by the packaging). Stir occasionally.
While the pasta is cooking, place the olive oil in a small skillet and add the garlic, onions, and shallots.
Place the pan in the oven.
Roast for about 2 minutes. Remove the pan, toss the onions, and add the mushrooms.
Roast the onions for 15 minutes. Toss about every 3 to 4 minutes.
Remove from the oven and place on the range over low heat.
When the orzo is done, drain all but about 1/2 cup of the cooking water.
Add the pasta and water to the mushroom/onion mixture.
Add the provolone and goat cheese and fold together into the pasta for about one minute.
Add the peas and basil.
Fold together and divide the orzo between two bowls.
Add pepper to taste.
Serve.
Nutrition Facts
Serving size: 2 1/2 cups
Servings: 2
Amount Per Serving
| Calories 553 | Calories from Fat 167 |
| % Daily Value |
| Total Fat 17g | |
| Saturated Fat 8g | 40% |
| Monounsaturated Fat 6g | |
| Trans Fat 0g | |
| Cholesterol 30mg | 10% |
| Sodium 375mg | 16% |
| Total Carbohydrates 76g | 25% |
| Dietary Fiber 9g | 36% |
| Sugars 15g | |
| Protein 30g |
| Vitamin A 20% | Vitamin C 60% |
| Calcium 35% | Iron 20% |
| Vitamin K 28mcg | Potassium 1243mg |