Lifestyle
Meat-free Monday: Mushroom and lemon butter Orzo
Not only is this dish a feast for the senses, but it is also a breeze to prepare, making it the perfect option for busy weeknights.
Orzo is a type of pasta shaped like rice grains. It’s commonly used in Mediterranean and Middle Eastern cuisine and can be served in soups, salads, or as a side dish. Pairing orzo with mushrooms adds to its filling and warming qualities, making it an ideal choice for a meat-free Monday winter dish. Recipe compliments of the South African Mushroom Farmers’ Association.
Ingredients
- 50 g butter
- 1 cup onion finely diced
- 250 g orzo
- 1 zest and juice of lemon
- 750 ml water
- 60 g parmesan cheese grated
- 500 g portabellini mushrooms sliced
- 25 g butter
- 2 cloves garlic finely minced
- ½ lemon juiced
To serve
- 1 lemon zest cut into strips, for serving
- Parmesan cheese
- Salt and pepper to taste
- Olive oil
Method
-
Heat butter in a large Dutch oven, add the onion and cook until soft. Add the orzo and lemon zest and stir through to coat in the onion and butter.
-
Pour in the water and season with 1 tsp salt and a good amount of freshly ground black pepper.
-
Bring to a simmer and cook for 6-8 minutes until tender, stirring occasionally.
-
Stir in the parmesan cheese and lemon juice.
-
Place a lid on the pot, switch off the heat and prepare the mushrooms.
-
Heat a drizzle of olive oil in a large frying pan.
-
Add the sliced mushrooms and cook until golden brown.
-
Add the butter and garlic and toss to coat the mushrooms.
-
Finish with the lemon juice and season well with salt and pepper.
-
Stir the mushrooms through the orzo.
-
Scoop the orzo into bowls and garnish with extra parmesan and lemon zest strips.
