Total Time
40mins
Prep 10 mins
Cook 30 mins

this is a nice side dish with beef or chicken, a change from rice

Ingredients Nutrition

Directions

  1. melt 3 tbsp butter in large skillet, add shallots, garlic, 3 tsp thyme, and saute add mushrooms, saute 8 minutes until softened.
  2. add remaining butter, orzo, broth, nutmeg, salt and pepper to taste, heat to boil lower to simmer, cover and cook 15 minutes until liquid is absorbed.
  3. stir in remaining thyme.
Most Helpful

This was a perfect compliment to my dinner tonight, and so easy to prepare. I cut down a bit on the thyme, since I'm easily overwhelmed by it, but otherwise didn't change a thing. Very tasty.

ReeLani January 12, 2003

simply amazing and so easy, i wasn't prepared for such a great outcome! i used cremini mushrooms which i prefer and everyone loved this dish. i also used fresh thyme, this is a keeper.

dianasportal April 18, 2015

This is an exact replica of a recipe from the Dec 2001 issue of Bon Appetit which I have cooked many times over the past 12 years....I pretty much cook it 'as is' with the exception of the mushrooms ...I use 3 or 4 different varieties and practically double the volume...This really adds a much greater depth of flavor to the dish and makes this very good dish exceptional...** Add a little extra garlic & adjust stock if necessary..**<br/>I serve this alongside 'Rack of Lamb with Chutney- Mint Glaze' - which was a recipe from the same issue...However, I recently discovered online and have attached the link...Enjoy<br/><br/><br/>http://www.epicurious.com/recipes/food/views/Rack-of-Lamb-with-Chutney-Mint-Glaze-105990

Ann from Austin June 27, 2013