Ingredients

The following ingredients have 4 Servings
  • 4 tablespoons butter
  • 1 yellow onion (diced)
  • 1 lb. cremini (baby portobello) mushrooms (sliced)
  • 1 tablespoon fresh thyme  (or 1 teaspoon dried)
  • 1 cup orzo
  • 2 cups chicken stock/broth (or vegetable broth)
  • kosher salt (to taste)
  • black pepper (to taste)

Instruction

  • In a large skillet with a lid (or a dutch oven or large pot), melt the butter (4 tablespoons) over high heat. Whisk constantly until it turns foamy and a deep brown color.
  • Immediately add the diced onions and fresh thyme (1 tablespoon) and turn the heat down to medium. Be prepared for it to splatter a little bit! Stir and sauté for a minute until onions soften a bit.
  • Add the mushrooms and 1/2 teaspoon kosher salt. Stir to coat the mushrooms, then sauté for about 5 minutes, stirring only occasionally. This will allow the moisture from the mushrooms to be drawn out and evaporate- if you stir it too much, this will take longer. The mushrooms are done when there is almost no moisture left if you stir it and they are a deep brown color.
  • Add the orzo (1 cup) and stir to coat each piece in butter.
  • Stir in the chicken or vegetable broth / stock. Bring to a boil, turn the heat to low, cover, and simmer for 15-20 minutes (or until orzo is fully cooked and liquid is absorbed), stirring occasionally so the orzo doesn't stick.
  • Season to taste with kosher salt and black pepper. Serve immediately.