ORZO WITH WILD MUCHROOMS

[Guest guest]

This is so good with just a salad and fresh bread. It doesn't reheat

or freeze well, so enjoy it all the first time.

Katie

 

 

ORZO WITH WILD MUSHROOMS

 

1 cup orzo

1 oz dried wild mushrooms soaked in 1 cup hot water for 20 minutes

1 TBS unsalted butter

1 ½ cups vegetable broth or stock

1 garlic clove, finely chopped

1 tsp fresh thyme or ¼ tsp dried thyme leaves

½ tsp salt

freshly ground black pepper

 

Remove the mushrooms from their soaking liquid and slice them into

thin strips. Strain the soaking liquid through a fine meshed sieve

and reserve ½ cup of it.

Melt the butter in a heavy-bottomed saucepan over medium heat. Add

the orzo and the sliced mushrooms to the pan and cook the mixture for

5 minutes, stirring frequently. Add the reserved mushroom soaking

liquid, ½ cup of the stock, the garlic, thyme, salt and pepper.

Cook, stirring all the while, until the orzo has absorbed most of the

liquid, 7-8 minutes.

Reduce heat to low and pour in another ½ cup of stock; cook, stirring

constantly, until the liquid has been absorbed, 3-4 minutes. Repeat

this process with the final ½ cup stock, cooking the mixture until

the orzo is tender but still moist. Serve the dish immediately.