About the Recipe
Orzo may look like rice, but it is actually a small pasta shape with a pleasantly tender bite. Here it is cooked until creamy with mushrooms and spring onions, creating a simple yet deeply satisfying dish full of savoury flavour. The kind of meal that comes together quickly and feels comforting from the very first spoonful.
Ingredients
Olive oil
1 bunch spring onions, finely chopped
12 oz (350 g) mushrooms, diced
1 cup (200 g) orzo
Salt
Pepper
Chili flakes
1 lime
Parsley, finely chopped
Optional
Feta or pan-fried halloumi cubes
Preparation
Cook the Mushrooms
Heat a little olive oil in a large skillet. Cook the spring onions until softened. Add the mushrooms and chili flakes, season with salt and cook until the mushrooms are golden brown
Cook the Orzo
Stir in the orzo and pour in 250 ml (1 cup) warm water. Cook according to the package instructions, stirring regularly. Add a little more water as needed until the orzo is creamy and risotto-like
Serve
Season with salt, pepper and lime juice and finish with the parsley