Recipe By dizzygrltoo
Published Mar 10th
Mendi’s Favorite Orzo
Prep 10m Cook 10m Additional - Ready In 20m
Servings 4 servings Calories 266.2

This is a fast, low budget and vegetarian friendly side dish, meal or potluck dish. It serves 2 as a meal and 4 as a side dish. Use pan drippings for added flavor.

Recipe Ingredients

  • ¾ cup orzo pasta
  • 1 ½ tablespoons extra-virgin olive oil
  • 1 (8 ounce) package sliced fresh mushrooms
  • ¼ teaspoon onion powder
  • salt and pepper to taste
  • 1 ½ tablespoons melted butter
  • ½ cup frozen corn kernels, thawed
  • ½ cup frozen green peas, thawed
  • 2 tablespoons chopped fresh flat-leaf parsley

Cooking Directions

  1. 1 Bring a large pot of lightly salted water to a boil over high heat. Add the orzo pasta, and cook until al dente, 6 to 7 minutes; drain.
  2. 2 Heat the olive oil in a large skillet over medium-high heat. Add the mushrooms, and season with onion powder, salt, and pepper. Cook and stir until the mushrooms have softened and released their liquid, about 5 minutes. Stir in the butter, corn, peas, parsley, and cooked orzo pasta. Season to taste with salt and pepper, and serve immediately.

Nutrition Facts

  • Calories 266.2
  • Carbohydrate 36.9 g
  • Cholesterol 11.5 mg
  • Fat 10.3 g
  • Fiber 3.1 g
  • Protein 8.5 g
  • Saturated Fat 3.7 g
  • Sodium 58.2 mg
  • Sugar 4.2 g


  1. This was just average to me but my husband thought it was good. I think the recipe writer's suggestion to "use pan drippings for added flavor" would help a lot as well as adding some fresh garlic and chopped onion.
  2. This really caught my eye...but of course I had to tweak a little. Instead of buttter I used evoo and toasted the orzo before adding the mushrooms. Used 1 cup of green peas as I don't care for corn. Hubby took one look at the dish and said "I'm not eating that!" the supper - Read more ...
  3. This is my go-to favorite side dish (and sometimes the main dish!). My husband and I love this dish but I always add a lot of garlic and garlic salt to season it. So tasty and SO SO SO easy to make:)
  4. This was incredible!! I followed the recipe exactly except to use smart balance in lieu of the butter and to add some fresh grated parm just before serving - and that just sent this over the top. You could do so many things to this - add garlic and shallots or whatever sounds good to - Read more ...
  5. I turned this into a main dish by doubling the recipe and adding chicken breast sauteed in fresh garlic and olive oil. Omitted butter and sauteed mushrooms with the chicken. I also added a little more garlic when I added the pasta and vegetables. I use a whole wheat orzo. We really enjoyed this recipe - Read more ...
  6. Beautiful fresh and delicious--the perfect side dish. I used a specialty "Spring Medley" orzo and eliminated both the onion powder and corn. Served with "Tenderloin with Herb Sauce" and "Green Beans with Almonds " also from this site this was the perfect complement with a subtle balance of flavors and colorful presentation.
  7. Excellent as a side dish. I was expecting to make an entree out of this so I was a bit surprised to have it turn out on the bland side.
  8. Tasty appealing to the eye and so easy. My 5 and 3 y.o. liked it too. Sprinkled some parmesan on top.
  9. MESSAGE FROM THE AUTHOR HERE: Your orzo will need to cook for close to 10 minutes for it not to be hard. Test it as you go if you want to until you are comfortable cooking this style of pasta. The editors changed my orignal direction slightly on this point.
  10. Very good side dish. I love the combination of vegetables with the orzo. However the orzo was too al dente for me so I added a cup of water with a dissolved chicken bouillon cube to the finished dish and cooked until the liquid was absorbed and it was great.