Lemon Orzo With Mushrooms and Pine Nuts

Total Time
23mins
Prep 5 mins
Cook 18 mins

I love orzo and this recipe from Rachael Ray looks delish.

Ingredients Nutrition

Directions

  1. In a large pot of boiling, salted water, cook the orzo until al dente. Drain and return to the pot. Stir in the pine nuts, parsley, lemon juice, lemon peel and 2 tablespoons extra-virgin olive oil. Season with salt and pepper.
  2. In a skillet, heat 1/4 cup olive oil oven high heat until rippling. Add the mushrooms and cook, stirring occasionally, until browned, about 7 minutes. Divide the orzo among 4 plates and top with the mushrooms.

Reviews

Most Helpful

Enjoyed this side dish very much. I substituted fresh basil for the parsley and sprinkled the top with parmesan cheese before serving. Very good!

DDW August 10, 2011

This was really good and quick to throw together for lunch! The only change I made was using bottled lemon juice and no zest since I didn't have any lemons. Will definately make again, especially this summer when my fresh parsley starts growing again! Made for Best of 2010 Cookbook Tag.

AZPARZYCH February 27, 2011

This was a five star recipe...we really enjoyed it and it was so easy...

CIndytc January 04, 2011

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