- 1/2 cup orzo pasta
- a pot of boiling water (use a medium sized pot for this)
- 1 tsp of salt
Put the pot of boiling water on medium high heat and make sure the lid is on the pot. Wait until the water has come to a boil and add in the salt. This is the only chance you get to season the pasta itself. Add and stir in the orzo and cook the orzo just shy of el dente. It should still have a little bite to it. Once it get's to this stage drain the pasta in a colander and put the orzo back into the same pot. Don't rinse the pasta!
Ingredients for the mushroom cream sauce:
- 1 tbsp butter or margarine
- 1 tbsp olive oil
- freshly cracked black pepper
- 6 white or cremini mushrooms, sliced
- 1/2 cup chicken stock
- 1 tbsp red wine vinegar
- 2 green onions, chopped diagonally
- 1/4 cup milk (add more if needed)
When you put the pot with the orzo back on the heat, drop the heat back to low and add in the butter and oil. The little bit of butter is to help add the creamy flavour. Once the butter has melted add in the chicken stock, red wine vinegar, black pepper, and the mushrooms. Stir this for 2 minutes and then add in the milk and the green onions. Stir another minute and take it right off the heat once you see the creamy texture come through and serve right away.
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