Whether you are looking for a side dish with a difference or a light dinner, this Orzo and Mushroom Casserole is ideal.
I serve this dish both ways, usually as a side dish, but when it is only Roy and I, we would have it as a light dinner with a small side salad or two.
If the kids are home, I double the recipe if I plan on serving the Orzo and Mushroom Casserole as a light dinner.
No extra Salt is added as the Soup Powder is salty enough for the whole dish. Next time you need a side dish, or a quick light dinner, consider this recipe as it is done in under 30 minutes with the minimum attention needed and all the ingredients are standard and you should have everything on hand.
2 TB Butter
1 t Fresh Garlic, crushed
1 1/2 cups Orzo
1 packet Dry Brown Onion Soup Powder
3 1/4 cups Boiling Water
250g Mushrooms, sliced
1/4 cup Fresh Parsley, chopped
1.) Heat the Butter over medium heat in a large saucepan with a lid - saute the Garlic until golden.
2.) Add the Orzo, Soup and boiling Water - cover and lower heat - simmer 10 minutes.
3.) Add the Mushrooms, cover and simmer a further 10 minutes.
4.) Remove from heat - stir in the parsley and let stand, uncovered, until most of the liquid is absorbed.
Serve as a side dish or a meatless light dinner with salads.