Prep 10 mins
Cook 1 hr
I was looking for a rice substitute one afternoon and came up with this pasta dish. This is a very nice 'company' dish, looks pretty impressive for a real easy dish.
- 1 (14 ounce) can low sodium chicken broth, plus water to make 2 cups
- 2 tablespoons reduced sodium soy sauce (preferably Kikkoman)
- 1 envelope dehydrated onion soup mix
- 8 -12 ounces fresh mushrooms, cleaned and thinly sliced
- 1 tablespoon extra virgin olive oil
- 2 tablespoons butter or 2 tablespoons extra virgin olive oil (or 1 Tbsp each)
- 1 cup uncooked orzo pasta
- 1⁄4 cup finely chopped onion
- 1 clove garlic, pressed or finely chopped,more to taste
- 1 can water chestnut, rinsed under very hot water,drained,and thinly sliced
- 1⁄4 cup thinly sliced scallion (green onions)
- 2 tablespoons chopped fresh parsley leaves
- 1 (10 ounce) package frozen peas, thawed and patted dry
- 1⁄4 cup freshly grated parmesan cheese
- salt & freshly ground black pepper
- Thoroughly mix chicken broth, water, soy sauce, and onion soup mix, and set aside.
- Saute mushrooms in 1 Tbsp olive oil over high heat until they give up their moisture and most of it has evaporated.
- Add to broth mixture.
- In same pan, heat butter and/or olive oil in medium saucepan over medium-high heat.
- Add orzo, and stir to coat with oil.
- Saute, stirring almost constantly, until pasta just begins to brown.
- Add onion and garlic, and continue to saute until onion is translucent and some pasta grains are very lightly browned.
- Add chicken broth mixture, cover, reduce heat to low, and simmer for 6-7 minutes, until pasta is partially cooked but still fairly firm.
- Taste, and adjust salt and pepper as necessary.
- Spray a baking dish with nonstick spray or grease with a little olive oil.
- Transfer pasta and all remaining ingredients to casserole, toss to thoroughly combine, cover with foil, and bake at 350 degrees F for 30 minutes.
- Uncover, and bake for 10 minutes longer.
- This doubles nicely for a larger group, but add about an extra 1/2 cup of broth or water to the liquid.
Even using low sodium ingredients where possible, this was still pretty salty I thought. It was easy though, and used a nice combination of tastes and textures. Next time I will up the orzo and peas, I think, to "soak up" some of the saltiness. The presentation was nice and it will make a good side for company. Thanks for sharing!