Wednesday, 9 September 2009

Chicken and Mushroom Orzo




Chicken and Mushroom Orzo


1 tbsp olive oil
1/2 cup onions, chopped
2 cloves of garlic, minced
1/2 tsp dried thyme
8 oz mushrooms, sliced
2 chicken breasts, cut into bite sized pieces
1 1/2 cups orzo, cooked per instructions
2-3 tsp chicken bouillon granules
1/2 cup Parmesan cheese, grated
juice from 1/2 lemon
1/4 cup pine nuts, toasted

Cook the orzo in water along with the chicken bouillon granules, per instructions.

Heat oil in a large skillet over medium high heat.
Add chopped onion and thyme; sauté for 5 minutes or until the onion is tender.
Add the chicken, salt and black pepper, to taste then sauté 7-8 minutes or until chicken is cooked through; add the minced garlic and mushroom.

Remove skillet from the heat then add the cooked orzo, Parmesan and lemon juice to the chicken mixture and toss. Taste and re-season with salt and pepper if need.
Sprinkle some toasted pine nuts when serving.







The word orzo is Italian for “barley,” and it refers to the size and shape of the pasta. The best orzo comes from durum semolina wheat, an especially hard variety of wheat.
You can find orzo pasta which has been colored and flavored with vegetables. Spinach orzo is very common, but orzo can also be mixed with beets, carrots, and other vegetables.