Garlic Parmesan Orzo

This dish is a great way to impress your family and friends. It is something typically served in classy restaurants and you can whip it up in minutes. This recipe can be made with dairy or it can be 100% plant-based. 

Orzo has become a new favorite in my household. It’s a fun texture and shape. It makes a great main or side dish. The nutty flavor of Orzo makes it a perfect canvas for many great flavors. I always forget about Orzo until I step into a fun restaurant that serves it. Make a treat for you or your family tonight and serve this Garlic Parmesan Orzo!

Recipe Features:

Dietary: Vegetarian, vegan options, nut allergy options

Skills Needed: Fool Proof!

Can be served as a main or a side dish!

Have You Tried Orzo?

Orzo is a form of shortcut pasta that is shaped like a large grain of rice. It has a wonderful nutty flavor to it and the texture makes it feel like you are eating something so decadent. I picked up a bag of Orzo from my local sprouts along with Silk® plant based Oat Yeah™ oatmilk.

WHAT YOU WILL NEED:

• Orzo: a form of shortcut pasta that is shaped like a large grain of rice.
• Garlic: Fresh chopped
• Salt & Pepper: to taste!
• Fresh Parmesan: grated and italian. Pecorino will also work
• Milk: Nut milk, oat milk or cow milk it will all be equally delicious
• Butter: I use unsalted. The butter brings this dish to a rich decadent level! Plant based butter or ghee will also work
• Mushrooms: Any kind will do, I prefer sliced button or crimini mushrooms. You may sub out the mushrooms for peas or chopped broccoli.
• Fresh Parsley: Do not skip this one! The parsley adds s touch of color and brings out the garlic in the dish.

Step 1: How to make a roux

Roux is a flour/fat mix that is cooked together in order to thicken liquid. In this case we are using starch instead of flour. You may substitute flour for starch should that suit you!

A roux needs some attention. Make sure you aren't distracted whenever you are whipping up a roux. It only takes a few minutes however it can easily burn if you walk away for a quick minute. Use a whisk to really get the clumps out and get a high quality smooth roux ready to thicken up your sauces and soups!  

Cooking Process & Tips

You will want to add in your seasonings once the roux is finished. Quickly whisk together the ingredients and let the flavors release into the sauce. Again, do not walk away from this process as it can burn or bubble over easily.

Step 2: Add all of your seasonings and cheeses to the roux

How To Cut Down On Dishes

Use this trick and have a few less dishes to worry about. I call for mushrooms, but you can easily use frozen peas or chopped broccoli if you aren't a mushroom lover. Rather then using a separate pan or pot to cook these veggies you will just stick them in with the boiling water cooking the orzo! 

It's all going in the same pot so why not cook up your veggies in the same water as the pasta! I do this trick often and it always cuts down on my dishes. 

Step 3: Add cooked orzo

Add the cooked orzo and blanched mushrooms to the sauce pan and stir in well.

Have Some High Quality Olive Oil Ready

 I don't call for olive oil in this recipe. However, I like to drizzle the top on the dish with a little drizzle of high quality olive oil to help spread the sauce and add a touch of Italian richness to it. You can easily skip this part but I do love what that little drizzle does.

Cooking and Storing Tips

This recipe is a great dish to make for meal prep. It serves as a great side dish for multiple main courses, can be enjoyed for lunch or on salads. I suggest you keep any leftovers in a glass Tupperware in the refrigerator. It should last for about 7 days.

You can add extra garlic if you want to keep the vampires away! I love adding lots of garlic to this dish, the garlic and parmesan are such a great couple together melted into the orzo.