Greek Mushroom Orzo Food

CREAMY MUSHROOM AND SPINACH ORZO (RISONI) (ONE POT)

Steps:

• Heat the olive oil in a large non stick pan over high heat (if you aren't using non stick, use more oil).
• Add the mushrooms and cook until softened (around 3 minutes). Remove from the pan and set aside.
• Lower the heat to medium and melt the butter in the pan. Add garlic and onion, and sauté until the onion becomes translucent - around 3 minutes.
• Add the flour, stir it in and cook for 1 minute.
• Add the milk and chicken broth and use a whisk to mix the butter flour mixture into the liquid.
• Increase heat to medium high. Add the orzo/risoni, salt and pepper, stir once, then put a lid on (Note 2). Bring it to a simmer, then leave it to cook for around 8 to 10 minutes or until the orzo/risoni is cooked but still slightly firm, and it is still quite saucy. Note: If you have a strong stove, turn it down slightly so it just simmers).
• While the orzo is cooking, break up the spinach into little pieces with your fingers.
• Remove the pan from the stove. Stir through the parmesan, spinach and cooked mushrooms. Check if more salt or pepper is required.
• Serve immediately, garnished with more parmesan and fresh finely chopped parsley, if desired.

GREEK LEMON CHICKEN AND ORZO CASSEROLE

Steps:

• Preheat the oven to 375 degrees F.
• For the orzo: Whisk together the stock, butter, salt, cornstarch, dill, lemon zest and juice and garlic in a bowl. Mix in the orzo.
• For the chicken: In a separate bowl, mix together the coriander, salt and pepper. Coat the chicken all over with the seasoning.
• Pour the stock/orzo mixture into a glass 9-by-13-inch baking dish. Add the chicken breasts, laying them at an angle so all but the tops of the breasts are submerged. Shingle the lemon slices in between the chicken breasts.
• Bake, uncovered, until the chicken registers an internal temperature of 165 degrees F, 35 to 40 minutes. Let rest for 5 minutes. Top with the chopped parsley before serving.

YOUVETSI (TRADITIONAL GREEK ORZO BAKE)

Steps:

• Heat olive oil in a large saucepan over medium heat; cook meat until browned on all sides, about 5 minutes. Add pureed tomatoes, garlic, sugar, salt, and pepper. Cover and simmer for 1 hour, stirring occasionally. Set aside.
• Preheat the oven to 350 degrees F (175 degrees C).
• Melt butter in a medium skillet over medium heat and add the orzo. Saute until slightly brown, 3 to 5 minutes. Transfer orzo to a baking pan, spreading it out evenly. Remove meat from the saucepan and place on top of the orzo. Pour tomato sauce evenly over meat. Add hot water. Cover with aluminum foil.
• Bake in the preheated oven until all water is absorbed and orzo is soft, about 1 hour. If the dish becomes too dry, add more water during baking.

GREEK MUSHROOM ORZO

Steps:

• Heat oil in a large saucepan over medium heat.
• Add mushroom. Cook, stirring occasionally, until tender and mushrooms just release their liquid (about 6 minutes).
• Stir in orzo, tomatoes, chicken broth and water. Simmer covered, stirring occasionally, until orzo is tender and most of the liquid is absorbed (about 9 minutes).
• Stir in Feta cheese and serve immediately.

ORZO WITH MUSHROOMS

Steps:

• Heat oil in a large heavy saucepan over medium-high heat.
• Saute onion and mushrooms until tender and golden brown.
• Pour in broth, and bring to a boil.
• Stir in orzo, reduce heat to low, and cover.
• Simmer until orzo is tender and liquid is absorbed, about 15 minutes.
• If after 15 minutes there is still liquid, remove cover, and cook until liquid is gone.
• Season with salt and pepper to taste.

GREEK ORZO WITH FETA

Steps:

• Stir together olive oil, lemon juice, olives, tomatoes, red pepper, red onion, garlic, oregano, and feta cheese in a large bowl. Let stand at room temperature for 1 hour.
• Bring a large pot of lightly salted water to a boil. Add the orzo and cook for 8 to 10 minutes or until al dente; drain and toss the tomato mixture. Sprinkle with chopped parsley to serve.

MUSHROOM ORZO

Steps:

• Melt 1/2 the butter in a skillet over medium heat. Stir in the onions, and cook until golden brown. Mix in orzo, mushrooms, and remaining butter. Cook and stir 5 minutes, until butter is melted and mushrooms are tender.
• Pour water and wine into the skillet, and bring to a boil. Reduce heat to low. Season with garlic powder, salt, and pepper. Cook 7 to 10 minutes, until orzo is al dente. Stir in the Parmesan cheese and parsley to serve.