Estimated Nutrition (whole recipe, rough)
What these numbers assume — 7 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Parmesan Cheese | 1 oz (28g) | 110 |
| Butter | 1 tbsp (14g) | 102 |
| Onion | 1 medium (110g) | 44 |
| Mushroom | 1/2 cup sliced (35g) | 15 |
| Pepper | 1 tsp ground (2.3g) | 6 |
| Parsley | 1 tbsp chopped fresh (3.8g) | 1 |
| Salt | 1 tsp (6g) | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- 4 tbsp unsalted butter
- 1 large onion, finely chopped
- 8 mushrooms, thinly sliced
- 1 box orzo (16 oz)
- ½ cup grated Parmesan cheese
- ½ tbsp salt or to taste
- ¼ tbsp ground pepper
- chopped parsley for garnish
Directions
In large skillet, melt the butter.
Sauté onions over medium heat until soft, about 5 minutes.
Add mushrooms.
Cook for another 5 minutes until golden.
Cook orzo in boiling salted water according to directions on box.
Drain in strainer.
Toss orzo with onion/mushroom mixture.
Sprinkle cheese on top.
Season to taste with salt and pepper and serve hot sprinkled with fresh chopped parsley.
Tiny Italian noodles can be substituted for orzo.
Chopped water chestnuts can be added with the orzo for a crunchy texture.
Category:Cathy's Recipes
Category:Onion Recipes
Category:Parmesan cheese Recipes
Category:Mushroom Recipes
Category:Orzo Recipes