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    Home » Side Dishes » Gluten Free Orzo

    Gluten Free Orzo

    Published: Jun 8, 2021 · Modified: Jun 1, 2022 by Dalya Rubin · This post may contain affiliate links,

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    Although not traditionally gluten free, this Orzo recipe uses a delicious gluten free orzo option that pairs perfectly with sautéed onions & mushrooms for the perfect side dish!

    Gluten Free Orzo in frying pan with towel on pink background

    Everyone needs a basic orzo recipe that covers all the necessary bases:

    • It can be made in under 30 minutes!
    • Perfect served at a home dinner party or at an outdoor picnic.
    • You can enjoy it hot or at room temperature! Sometimes gluten free pastas/orzo get hard when they're cold, so be sure to heat it up beforehand or allow to come to room temperature before serving.
    • You can mix in any of your random leftover veggies while sautéing the mushrooms!
    Jump to:
    • BEST BRAND OF GLUTEN FREE ORZO
    • INGREDIENTS YOU'LL NEED TO MAKE THIS DISH
    • HOW TO MAKE THIS ORZO RECIPE
    • COMMONLY ASKED QUESTIONS
    • BE SURE TO TRY THESE OTHER RECIPES!
    • Gluten Free Orzo
    orzo in a bowl

    BEST BRAND OF GLUTEN FREE ORZO

    Gluten Free Orzo is way more common now than ever. Brands such as Banza (used in this recipe) or Jovial make incredible gluten free orzo that taste very similar to classic orzo and look the same.

    INGREDIENTS YOU'LL NEED TO MAKE THIS DISH

    ingredients to make this orzo dish
    • Gluten free Orzo
    • Shallots
    • Garlic cloves
    • Sliced mushrooms
    • Extra virgin olive oil
    • Salt & Pepper
    • Garlic powder
    • Fresh lemon juice
    • Oat milk

    HOW TO MAKE THIS ORZO RECIPE

    Orzo with mushrooms is super simple to make! 

    1. Begin with cooking the orzo according to the directions on the package. Follow them closely and don't skip any steps! We are looking for nicely cooked, soft but not mushy orzo. If you overcook gluten free orzo, or any gluten free pasta, it will become mushy and sticky.
    2. Next, you'll cook the shallots, garlic and mushroom in a sauté pan along with salt & pepper until cooked through.
    3. Lastly, add the strained orzo to the cookies veggies along with the oat milk and cook a bit longer. The oat milk will thicken and create a creamy texture. Add lemon & more salt for extra flavor!
    Gluten Free Orzo in frying pan

    COMMONLY ASKED QUESTIONS

    Can I add or swap in another vegetable? Yes!! I make this dish with mushrooms but feel free to add a different vegetable instead or omit the mushrooms if they're not your style.

    Do I need to use oat milk? No. You can absolutely swap it out for a dairy whole milk or use an non-dairy milk that is on the thicker side. Some great non-dairy milk options are nut milks or canned coconut milk.

    gluten free orzo on spoon close up

    BE SURE TO TRY THESE OTHER RECIPES!

    • Gluten Free Pasta Salad
    • Broccoli Crunch Salad
    • Gluten Free Greek-Style Panzanella Salad
    gluten free orzo on spoon close up
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    Gluten Free Orzo

    This Orzo recipe uses a delicious gluten free orzo option that pairs perfectly with sautéed onions & mushrooms for the perfect side dish! 
    Course Side Dishes
    Prep Time 15 minutes
    Cook Time 35 minutes
    Servings 6 -8 servings
    Calories 216kcal
    Author Dalya Rubin

    Ingredients

    • 2, 7 oz bags Banza Chickpea Rice or two 8oz bags Jovial Grain Free Cassava Orzo
    • 3 shallots sliced
    • 4-6 garlic cloves minced
    • 8 oz mushrooms sliced
    • 2 tablespoons extra virgin olive oil
    • 2 teaspoon salt put 1 teaspoon in veg and 1 teaspoon later when mixing all together
    • ½ teaspoon ground black pepper
    • 1 teaspoon garlic powder optional
    • 2 tablespoon fresh lemon juice
    • ½ cup oat milk

    Instructions

    • Cook gluten free orzo in a pot of boiling water according to package directions. 
    • While orzo boils, begin with sauteing the sliced shallots with olive oil in a pan on the stove, over medium heat. Cook for about 5 minutes, until slightly golden brown and translucent. 
    • To the pan of shallots, mix in the minced garlic & sliced mushrooms. Cook over medium heat, stirring occasionally, about 6 minutes or until mushrooms are cooked & softened. Mix in 1 teaspoon salt & pepper.
    • When the orzo is finished cooking, strain the orzo and rinse thoroughly with water to remove any excess starch. Make sure what is strained out. 
    • Pour oat milk into the shallot-mushroom mixture along with the cooked orzo, 1 teaspoon salt & garlic powder. Cook an additional 2-3 minutes over medium-low heat, until milk is absorbed. 
    • Serve right away or allow to cool and store in the fridge up to 3 days. 

    Nutrition

    Serving: 1Serving | Calories: 216kcal | Carbohydrates: 30g | Protein: 12g | Fat: 8g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Sodium: 834mg | Potassium: 188mg | Fiber: 7g | Sugar: 7g | Vitamin A: 43IU | Vitamin C: 2mg | Calcium: 70mg | Iron: 5mg
    Did you try this recipe?Mention @itsrainingflour or tag #itsrainingflour! We'd love you see what you're getting up to in the kitchen!
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    Hi, I'm Dalya, a trained Chef & Recipe Developer. I can't wait to teach all gluten free foodies how to cook and bake with confidence!

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