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)
  • 3oz
    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

How to Make Herbed Mushroom Asparagus Orzo


  1. Cook 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.
  2. When 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

Printable Recipe Card

About Herbed Mushroom Asparagus Orzo

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

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