Orzo is a wheat pasta shaped liked grains of rice and barley. The word means barley in Italian and it’s a reference to the size and shape of the pasta. It is commonly used in Italian, Greek, and Middle Eastern cuisines with soups, salads, pilafs, casseroles, and as stuffing for peppers and squash. The delicate grains can be tricky to work with because it can quickly be overcooked and turn mushy. But don’t let that turn you away from orzo, it is quite versatile and a great ingredient to use do to its ability to absorbs flavors well.
These little flat grains have become one of my favorite quick meal ingredients. Cooking time is minimal and their ability to take on different forms is something we can all appreciate. I’ve mostly cooked orzo in pilaf and risotto style dishes, and every time the results have been quite tasty.
Today I want to share one of our favorite ways of eating orzo — steak and cremini mushroom pilaf. I’m sure we can all agree that beef and mushrooms are wonderful together, and mixing them into a creamy orzo dish just accentuates the great combination. My recipe is straightforward and so perfect for both busy or lazy days. No need to worry that flavor will be sacrificed for minimal effort — this dish is packed with plenty of good taste.
- one 500 gm or 1 lb. bag of orzo pasta
- 330 gm or ¾ lb. thinly sliced steak*
- 830 ml or 3.5 cups low sodium beef broth**
- 250 gm or ½ lb. pack cremini mushrooms (substitue w/baby portobello or button)
- 4 garlic cloves, minced
- 1 small onion, finely chopped
- 2 tbs olive oil
- salt, to taste
- black pepper, to taste
- parmesan cheese, to taste
- parsley for sprinkling
- Heat the olive in a large pan, saute the onions until translucent then add steak and cook through. Next add the mushrooms and cook until soften and their liquid has been cooked off. Add the minced garlic and saute for 2 minutes. Push all ingredients to one side then add the orzo pasta. Stirring often cook the orzo for a few minutes, it should begin browning. Mix orzo with the rest of the pan ingredients, then pour in the broth. Add salt and ground black pepper to taste, and simmer over medium heat until all of the liquid has been absorbed. (If orzo has not cooked through stir in a little bit more broth.)
- Once orzo has cooked add grated parmesan cheese to taste, stir and allow to sit for 5 minutes. Right before serving sprinkle in finely chopped parsley.
I served our “pilaf” with grilled zucchini which was sliced thinly, coated in olive oil, salt, ground black pepper then grilled. Feel free to serve with green vegetable of choice. You’ll also notice the piece of bread, I can’t resist carbs with carbs. Enjoy the recipe!
What is your favorite way of cooking orzo?
I adore orzo and mushrooms. This dish is just wonderful!
Cheers,
Rosa
Glad to hear it and thank you Rosa! Have a great weekend.
this looks so good – I just love mushrooms – and would be really easy to make. I have not made orzo yet, and am feeling the need to give it a try.
Hi Sandra, I hope you do give this easy recipe and orzo a try soon. Thanks!
I have recently started cooking with orzo as well. I really like the texture it has. This pilaf looks DE-licious. :)
So you already know how good it is, Ramona. Thanks
This is my dream dinner, Nancy! Can’t wait to try it :)
Enjoy Laura!
I know that steak and cremini mushrooms are great together, so adding them to the orzo as a pilaf would be grand. The grilled zucchini looks delicious too! :)
Glad you agree Judy! Thanks, I love zucchini this way.
I still have some orzo in the pantry.. this is a perfect recipe to try!
Enjoy it Angie and have a great weekend!
Oh Nancy, I have all the ingredients handy and will make this pilaf with orzo…looks delicious and so flavorful!
Again, wonderful pictures…have a great weekend!
I hope you do Juliana, and thanks same to you too!
This makes me hungry and I just ate! Looks wonderful. I can’t get orzo here in San Miguel, but when I have brought it down from the states, I often just make a Greek-style salad with it. Next time I have some, I will definitely try this!
Thank you Victoria! You should give it a try, it is so easy and packed with good flavours.
I love the variations on a theme aspect! Unboring meals! Beloved steak/mushrooms around the globe [which does not really matter, does it :) !] added to a carb many do not use! Not my favourite, but lovely for a change :) ! And I shall fight for healthy carbs any tick of the clock wherever: to me balance in life, and that very much means in food, is paramount!!!
Me too Eha!
I love orzo and just found cremini mushrooms at the market this morning. I think I may have to plan this for dinner soon!
That’s great Holly! Let me know how you like it, and enjoy.
Oh I love making a meal using orzo. What a great dish! For Valentine’s I used thinly sliced steak in a salad and it was great, but I would have loved to have had this! It’s never too late. I have one more steak in the freezer and some baby bellas in the fridge! Can’t wait to taste this! Thank you for sharing!
A salad with steak sounds really good right now. Thanks MJ and enjoy your orzo. :)
Cooking all pasta is a delicate balance. Getting that pot off the stove at exactly the right moment is so important or my husband chastises me. Love the big lumps of mushrooms with it.
I agree Suzanne, so I always stand over the pot and check repeatedly. Hehe, I can imagine he wants it cooked perfectly. :)
The steak and mushrooms sound like delicious additions to the orzo. A wonderful dish for supper! :)
Thank you Betty!
Now that looks like a tasty pilaf! Yum!
Thanks Ms. Yummychunklet;)
This pilaf sounds amazing! I especially love that you paired it with grilled zucchini. This is a must try for me! Thanks for sharing…
-Shannon
Thank you Shannon! I love grilled zucchini and could pair it with so many things.:)
Love this recipe! Will be linking back to this in my upcoming post :)
Thanks Marla!