Creamy Mushroom Orzo

Image: Orzo pasta flavored with a mushroom cream sauce, garnished with parsley and lemon wedge.

Description: This creamy, parmesan mushroom orzo is quick to make and goes great as a side dish or even on its own.

Yield: 1-2 Servings

Ingredients

• 2 cups chicken or vegetable stock (plus more as needed)

• ¾ cup orzo pasta, dry

• 2 tbsp nutritional yeast

• 1 tsp avocado oil

• 8 ounces baby bella mushrooms, cleaned and sliced

• 1 ½ teaspoons dried thyme

• 1 tsp powdered Sage

• ½ teaspoon fine sea salt

• 1/2 tsp cracked pepper

• 2 tsp garlic powder

• 2 tbsp heavy cream

• ½ cup grated parmesan

• 1 tsp fresh parsley, for garnish

• lemon wedge, for garnish

Instructions:

In a medium saucepan, bring the chicken stock to a boil. Add orzo to the stock and cook until just before al dente – approximately 9 minutes. (Add more chicken stock to the saucepan if necessary if the pasta absorbs all of the liquid during the cooking process.)

While the pasta is cooking, heat the avocado oil in a large skillet over medium high heat. Add sliced mushrooms and sauté, stirring frequently, until just slightly tender, about 3-4 minutes. Add the thyme, sage, salt, and pepper, and garlic powder to the skillet and cook, stirring for about another 2-3 minutes.

Pour off the excess liquid remaining from the Orzo, reserving 1/3 cup. Do not rinse the orzo. Add the orzo straight into the skillet with the sautéed mushrooms, along with 1/2 of the reserved chicken stock used for cooking the pasta. Over medium high heat, simmer until most of the liquid is evaporated. Stir in the cream, nutritional yeast, and a bit more of the reserved pasta water to create a creamy sauce, and heat for another minute or so.

Remove from heat and stir in the grated parmesan cheese. Plate up your orzo, season with additional salt and pepper to taste. Garnish with chopped parsley. Serve immediately.