I normally make potatoes or rice as a starch for our evening meals but last night I decided to make pasta instead. I sautéed some mushrooms, onions, and garlic together then mixed them with some freshly cooked orzo, Parmesan cheese, and fresh basil. It was creamy, flavorful, and SO delicious! There wasn’t a bite of this orzo left after dinner – we all, kids included, loved it. This orzo with garlicky mushrooms, parmesan, and basil paired nicely with the roasted green beans and chicken breasts with tomato basil sauce I served it with.
Heat 2 teaspoons of butter and the 2 teaspoons olive oil together in a large saucepan over medium heat. Add the mushrooms and finely diced onion to the pan. Cook, stirring occasionally, for 4-5 minutes. Add the minced garlic and cook, stirring constantly for 1 minute. Season with sea salt and freshly cracked pepper, to taste. Pour the mushrooms into a bowl; cover with tin foil.
Add the remaining oil to the saucepan. Add the orzo and cook, stirring occasionally, for a few minutes. Add the chicken broth and cover. Reduce heat and simmer until orzo is tender and liquid is just absorbed, about 15–20 minutes.
Add the mushroom mixture to the orzo along with their juices, the parmesan cheese, remaining tablespoon of butter, and fresh basil. Mix until well combined. Taste and re-season with sea salt and freshly cracked pepper, if needed. Serve immediately. Enjoy.