One Pot Orzo with Mushrooms, Browned Butter, and Thyme

• porties: 4 servings
• actieve tijd: 10 minutes
• totale tijd: 30 minutes

Ingrediënten

4 tablespoons butter

1 yellow onion (diced)

1 lb. cremini (baby portobello) mushrooms (sliced)

1 tablespoon fresh thyme (or 1 teaspoon dried)

1 cup orzo

2 cups chicken stock/broth (or vegetable broth)

kosher salt (to taste)

black pepper (to taste)

Instructies

In a large skillet with a lid (or a dutch oven or large pot), melt the butter (4 tablespoons) over high heat. Whisk constantly until it turns foamy and a deep brown color.

Immediately add the diced onions and fresh thyme (1 tablespoon) and turn the heat down to medium. Be prepared for it to splatter a little bit! Stir and sauté for a minute until onions soften a bit.

Add the mushrooms and 1/2 teaspoon kosher salt. Stir to coat the mushrooms, then sauté for about 5 minutes, stirring only occasionally. This will allow the moisture from the mushrooms to be drawn out and evaporate- if you stir it too much, this will take longer. The mushrooms are done when there is almost no moisture left if you stir it and they are a deep brown color.

Add the orzo (1 cup) and stir to coat each piece in butter.

Stir in the chicken or vegetable broth / stock. Bring to a boil, turn the heat to low, cover, and simmer for 15-20 minutes (or until orzo is fully cooked and liquid is absorbed), stirring occasionally so the orzo doesn't stick.

Season to taste with kosher salt and black pepper. Serve immediately.

Voedingswaarde

• Calorieën: 283 kcal
• Totale vet: 13 g
• Verzadigd vet: 7 g
• Cholesterol: 30 mg
• Natrium: 539 mg
• Totale koolhydraten: 35 g
• Voedingsvezels: 3 g
• Totale suikers: 4 g
• Eiwit: 9 g