Mushroom Orzo with Parsley, Lemon Zest and Olive Oil

Recipe Courtesy of the Mushroom Council and mushroominfo.com

Print This Page

This zesty vegetarian mushroom orzo is a crowd pleasing dish that’s low in sodium.

Yield: 6 servings

Serving size: 1 cup

Ingredients

• 1 1/3 cups whole wheat or high protein orzo
• 2 tablespoons olive oil (divided)
• 8 ounces button mushrooms, halved or quartered if very large
• 3 to 4 ounces oyster mushrooms, roughly chopped
• 3 to 4 ounces enoki, root trimmed and separated
• 2 cloves garlic, finely chopped
• 1/2 teaspoon sea salt
• pinch freshly ground black pepper
• 2 tablespoons fresh lemon juice
• 1/2 teaspoon grated lemon zest
• 1/2 teaspoon red pepper flakes
• fresh parsley, coarsely chopped
• 1/4 cup grated Parmesan cheese

Directions

1. Cook orzo as package directs, drain and place in a large bow; cover to keep warm.

2. Meanwhile, heat 2 teaspoons olive oil in a large nonstick skillet over medium heat.  Add button mushrooms, oyster mushrooms garlic, salt and pepper.  Cook, stirring occasionally, 5 to 8 minutes or until tender.  Gently toss in enoki mushrooms and cook 30 seconds longer.  Mix into warm orzo. Let rest 5 minutes.

3. Toss with last 4 teaspoons olive oil and remaining ingredients.  Serve warm.

Nutrition Facts

1 cup serving: Calories: 399; Total Fat: 10g; Saturated Fat: 2g; Cholesterol: 4g; Sodium: 336mg; Protein: 16g; Carbohydrates: 65g; Dietary Fiber: 5g

Foodservice portion

Tags: Dinner, enoki mushrooms, low sodium, Lunch, Oyster mushrooms, Side Dish, Vegetarian, white button mushrooms