Prep 15 mins
Cook 15 mins
My Granny Newman gave me this recipe some 30+ years ago to use in a home economics class for Italian day. My teacher and other teachers loved it. I got an A+ for this one. GrannyN was a great cook and a wonderful Grandmother, I miss her so.
- 3⁄4 cup dried orzo pasta or 3⁄4 cup rosamarina pasta (looks like large rice)
- 1 lb fresh mushrooms
- 1 clove garlic, minced
- 1 tablespoon unsalted butter
- 1 teaspoon cornstarch
- 1 teaspoon salt
- 6 ounces evaporated milk
- 1⁄2 cup shredded Fontina cheese
- 1⁄4 cup slivered almonds
- 1⁄4 teaspoon dried tarragon leaves
- 1 tablespoon snipped fresh chives
- Cook orzo according to package directions.
- In a large skillet cook mushrooms and garlic in butter over medium heat for about 5 minutes or until tender and most of the liquid has evaporated, stirring occasionally.
- Stir in cornstarch, salt, and pepper.
- Stir in milk.
- Cook and stir over medium heat until thick and bubbly.
- Add cheese, almonds, and tarragon; cook and stir until cheese has melted.
- Stir in cooked orzo.
- Transfer to a serving bowl; sprinkle with snipped chives.
This is such a good recipe. We all loved it and I'll be making it again and again. Thank you so much for sharing it GrandmaG!
Really flavorful. I chose this as a Pick A Chef recipe Nov '04. I used the rosamarina pasta and followed the recipe as written except I added just a bit more cheese (I shredded a bit too much). It's creamy, and I LOVE the crunch of the almonds. I took a couple of pics, but they came out blurry - my camera battery is really low. Thanks!