Prep 10 mins
Cook 30 mins
this is a nice side dish with beef or chicken, a change from rice
- 88.74 ml butter
- 2 large shallots, chopped
- 19.71 ml thyme
- 2 clove garlic, chopped
- 453.59 g mushroom, sliced
- 414.03 ml orzo pasta
- 887.21 ml chicken broth
- 0.25 ml ground nutmeg, salt,pepper
- melt 3 tbsp butter in large skillet, add shallots, garlic, 3 tsp thyme, and saute add mushrooms, saute 8 minutes until softened.
- 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.
- stir in remaining thyme.
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.
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.
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