Herbed Mushroom Asparagus Orzo

cathy tate


I have lately started favoring orzo over rice as a side dish to many meals. It just has a better texture and taste. This recipe is so versitle also, you can add any herbs to get the flavor you want; keep the mushrooms or not; add asparagus or not or add any vegetable that you want to create numerous flavor combinations.

★★★★★ 1 vote
10 Min
10 Min
Pan Fry


1/2 lb
orz (8oz)
1/2 tsp
fresh herbs, chopped (1/4tsp if using 2, a little less than 1/8tsp if more than 2 herb)
fresh mushrooms, chopped (1/4 small container)
4 stalk(s)
asparagus, chopped into bite-sized pieces
1 Tbsp
olive oil (more or less as desired)
crumbled feta or asiago cheese to top if desired


1Cook orzo according to directions on package. Chop mushrooms and asparagus into bite-sized pieces. Chop each herb into small pieces (I use parsley/chives/thyme/basil). In skillet, sprayed with cooking spray, saute mushrooms and asparagus 3 minutes. Remove from heat; set aside.
2When orzo has completed cooking, add the olive oil and stir (taste as you add-start out using only a little then add more-until you get the right taste for you), make sure you don't get too much olive oil. Add mushroom mixture; stir. Add herbs; stir.
Top with crumbled feta or asiago if desired

About Herbed Mushroom Asparagus Orzo

Course/Dish: Pasta Sides
Main Ingredient: Pasta
Regional Style: American
Dietary Needs: Vegetarian