- Prep Time: 5 mins
- Cook Time: 20 mins
- Total Time: 25 minutes
- Yield: 4-6 servings
INGREDIENTS
- 16 ounces chicken stock (plus more as needed)
- ¾ cup orzo pasta
- 2 tablespoons olive oil
- 8 ounces white button mushrooms, cleaned and quartered
- 1 ½ teaspoons dried marjoram
- 1 bunch scallions, diced (include both white and green parts)
- ½ teaspoon salt
- ½ cup grated parmesan
INSTRUCTIONS
- In a medium saucepan, bring the chicken stock to a boil. Add orzo to the broth and cook until al dente – approximately 10 minutes. (Add more chicken stock to the saucepan if necessary if the pasta absorbs all of the liquid during the cooking process.)
- While the pasta is cooking, heat the olive in a large skillet over medium high heat. Add quartered mushrooms and sauté, stirring frequently, until just slightly tender. Add marjoram and scallions to the skillet and cook, stirring for about 1 minute.
- Drain the orzo in a colander that has been placed in a large bowl – you want to collect any remaining chicken broth leftover from the cooking process to use for the sauce.
- Add the cooked orzo to the skillet with the mushroom mixture, along with 1/4 to 1/3 cup of the reserved chicken stock from cooking the pasta. Over high heat, simmer until most of the liquid is evaporated. Remove from heat. Season with salt and grated parmesan – toss to combine and serve immediately.
source familyfeast
