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Baked Orzo with Mushrooms, Chives and Parmesan Cheese

Baked Orzo with Mushrooms, Chives and Parmesan Cheese
Total Preparation Time: 15 to 30 minutes Number of Servings: 6
Actual Cooking Time:45 minutes Source: LA Times
Food Groups: Grains, Milk & Milk Products, Vegetables
Main Ingredient: Rice, Pasta & Bread
Meal Type: Dinner Entrée
Nutrition Content: Good Source of Calcium
Origin: Italian
Special Features: Make Ahead

Warm and comforting side dish, perfect accompaniment to beef tenderloin and a simple salad of mixed greens.


2 tablespoons Olive oil
1 cup minced sweet Onion
5 Mushrooms, diced
2 teaspoons minced Garlic
1/4 cup snipped Chives
9 ounces Orzo, cooked al dente, according to package directions, drained
2/3 cup grated Parmesan cheese
1 1/3 cups low-salt chicken Broth
1/4 teaspoon coarse Salt
Freshly ground Pepper
3/4 cup fresh Bread crumbs tossed with 1 tablespoon plus 1 teaspoon butter, for topping


Heat oven to 375 degrees.

Grease a 9-cup capacity, 8 inch square, 4 inch deep, casserole or souffle dish; set aside.

Place oil in a large non-stick skillet over medium high heat. When hot, add the onion and the mushrooms. Cook, stirring often, until heated through, about 4 minutes. Stir in the garlic. Cook 1 minute. Add the chives, orzo, cheese, broth, salt and pepper to taste. Mix well.

Transfer to baking dish. (This can be prepared to this point several hours ahead and kept in the refridgerator.) Sprinkle the crumbs over top. Bake, uncovered, until the crumbs are browned, about 45 minutes.

Serve hot, warm, or at room temperature.

Nutrient Information
Calories: 245
Total Fat: 8 g
Saturated Fat: 3 g
Polyunsaturated Fat: 1 g
Monounsaturated Fat:
Sodium: 369 mg
Carbohydrates: 34 g
Protein: 9 g
Fiber: 2 g
Vitamin A: 177 IU
Vitamin C: 3 mg
Calcium: 121 mg
Iron: 2 mg

Cook's Notes: