Tonight you can have this Quick Mushroom Orzo Pasta on your table in no time. It makes a great side dish to any meal.
I'm always on the search for some side dishes that come together quick and on the flavorful side. This dish has some of my favorites - baby bellas, orzo pasta, thyme and a splash of wine! From start to finish this Quick Mushroom Orzo Pasta can be on your table in under 30 minutes. How's that for easy? Just saute some chicken and add a side vegetable and your entire dinner can be ready in that time too! Because having a quick dinner means you have time to do other stuff you love especially if you get help on clean up detail 🙂
I'm not sure how your nights go, but mine is usually work, come home, make dinner and then "me" time. That could include just plopping on the couch and watching some favorite shows, maybe editing some photos and post writing, catching up with some other social media stuff or reading a good book. This time of year once I'm home, I'm staying put. The winter is too cold and dark to be running out - I save errand running for my day off on Fridays. Most weekends we spend seeing family and hanging out with the grand kids, dinner with friends or occasionally a movie. Life is busy so having quick meals to make is the best.
I also had a thought - what if you wanted to make this a complete one dish meal? Just saute some chopped chicken in the skillet (in step 2) then proceed with the mushrooms as stated. I'm thinking having chicken pieces in the rice would be delicious! And remember I mentioned have some veggies on the side? Well, I've been enjoying my spiralizer attachment on my Kitchen Aid and spiralizing zucchini, then popping them in the microwave with a bit of olive oil and S&P for about 3 ½ minutes. So fresh and healthy! Hope you enjoy this dinner idea.
Get the Recipe
Quick Mushroom Orzo Pasta
This easy pasta recipe makes a great side dish!
Ingredients
- 16 oz. chicken broth
- ¾ cup dry orzo pasta
- 2 tablespoons olive oil
- 8 oz. baby bella mushrooms, cleaned and quartered
- 1 ½ teaspoons fresh thyme leaves
- ¼ cup scallions, thinly sliced
- 2 tablespoons dry white wine
- ½ teaspoon salt
- ¼ teaspoon pepper
- Fresh parmesan cheese silvers
Instructions
- In a medium saucepan, bring the chicken stock to a boil then add orzo to the broth and cook until al dente – approximately 10 minutes.
- While the pasta is cooking, heat the olive oil in a large skillet over medium high heat. Add quartered mushrooms and sauté, stirring frequently until golden brown but still on the firm side
- Add thyme and scallions to the skillet and cook, stirring for about 1 minute.
- Add wine and cook until it is reduced by about half
- Drain the orzo in a colander that has been placed in a large bowl and save remaining chicken broth leftover from the cooking process to use for the sauce.
- Add the cooked orzo to the skillet with the mushroom mixture, along with ¼ cup of the reserved chicken stock from cooking the pasta. Over high heat, simmer until most of the liquid is evaporated.
- Remove from heat. Season with salt and pepper; add some fresh parmesan slivers if desired
Nutrition Information:
Yield: 4 Serving Size: 1Amount Per Serving: Calories: 255Total Fat: 8gSaturated Fat: 1gTrans Fat: 0gUnsaturated Fat: 6gCholesterol: 4mgSodium: 754mgCarbohydrates: 36gFiber: 3gSugar: 3gProtein: 8g
Nutritional information provided is computer-generated and only an estimate. You may want to do your own research with the ingredients listed if you have concerns about health or specific diets.
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Megan Kohrs says
I have been wanting to try orzo for awhile and with mushrooms and wine? Sign me up!
Deb@CookingOnTheFrontBurner says
Enjoy Megan!
KudosKitchen says
Orzo is such a great pasta for a salad. Yours with mushroom, wine and thyme looks utterly delicious!
Renee - Kudos Kitchen
Deb@CookingOnTheFrontBurner says
Thank you Renee!
Celeste Meredith says
Mushrooms are one of my favorites and this looks so incredibly delicious.
Deb@CookingOnTheFrontBurner says
It's one of our favs Celeste!
Carrie R says
Love this! And I just happen to have a bag of orzo in my pantry right now too. 😉
Deb@CookingOnTheFrontBurner says
Orzo is a staple here! Enjoy Carrie!
Cookin' Canuck says
Mushrooms and thyme are a match made in food heaven. I could happily eat this every week!
Deb@CookingOnTheFrontBurner says
We've had it here a couple times!
Kathryn @ Family Food on the Table says
I'm a serious mushroom lover and orzo is probably the most fun pasta round - that shape! This combo sounds so delightful that I could eat it on its own for dinner -- but I also love the idea of adding some other veggies and chicken and making a massive bowl of it! Yum!
Cathy Trochelman says
Orzo is the best!! And those MUSHROOMS!!!
Debra Clark says
Simple & delicious - looks so good! Did some sharing - stopping by from #FoodieFriDIY!
Rachel says
So my question is, what kind of wine is everybody using for this recipe?? Is it Red Wine or White Wine? which would be better? Thank you
Deb@CookingOnTheFrontBurner says
I used a Chardonnay which is white - I'll update the recipe...
organicblueprints.com says
Soooo delicious. I’ll make this often. Although I live alone so I’ll be eating it for a few days. It makes a lot. Yumm. Thanks.