Cooking and feeding your family in daily basis except than satisfying and enjoyable can also be a hard and tiring job. Shopping, preparing, washing and one million other tasks that had to be done in order to make lunch or dinner sometimes become difficult, not only in a physical way but also regarding time. A simple, easy and of course delicious food is always welcome. Mushroom and tomato orzo is one of them. Orzo is a type of pasta that I use a lot in my cooking. It is very tasty combining with a lot of different ingredients and flavors even with just tomato, olive oil, salt and pepper. In this recipe combining with mushrooms makes a complete and satisfying dish full of proteins and vitamins. All you want for a family meal.
The mushrooms I used is Agaricus and Pleurotus (or Oyster) but you can use whatever type you like most or just one type of them. Starting with a big saute pan saute and cook almost all the ingredients except orzo for a little while to release their flavors and finish the food in the oven. So simple! I am sure this will be one of your favorite dishes!
Mushroom and tomato orzo
- 85 gr olive oil
- 1 medium onion, diced
- 1 clove of garlic, chopped
- 200 gr Agaricus mushrooms
- 200 gr Pleurotus (Oyster) mushrooms
- 1 big tomato
- 100 gr slightly concentrated tomato juice
- 90 gr white wine
- 250 gr uncooked orzo pasta
- salt and pepper
- 1/3 cup finely chopped parsley
- 500 gr vegetable broth
- 1/2 cup grated kefalotyri cheese
Rinse the mushrooms.
Cut the Agaricus mushrooms into slices and the Pleurotus in small pieces.
Grate the tomato on the largest holes of a grater. You have to cut a slice of the top of the tomato removing the stem and grate it starting from that end. It will be left only the skin of the tomato at the end.
In a large saute pan heat the olive oil over high heat and saute the onion and the garlic for 2 minutes.
Add the mushrooms and continue to saute (stirring often) for about 5 minutes until all the liquid that mushrooms have released to be adsorbed.
Add the wine and cook for 1 minute for the alcohol to evaporate.
Lower the heat to medium.
Add grated tomato, tomato juice, salt, pepper and parsley and continue cooking for 15-20 minutes until the mushrooms are tender.
Add the orzo and continue cooking for another 2 minutes.
Add the vegetable broth and remove from the heat.
Transfer the food in a baking pan and bake in a preheated oven at 170°C for 35-40 minutes, stirring from time to time.
The food is ready when all the liquid is absorbed and the orzo is tender.
Remove from the oven, sprinkle with chopped parsley and grated cheese and serve.