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!
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!
BEST BRAND OF GLUTEN FREE ORZO
INGREDIENTS YOU'LL NEED TO MAKE THIS DISH
- Gluten free Orzo
- 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!
- 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.
- Next, you'll cook the shallots, garlic and mushroom in a sauté pan along with salt & pepper until cooked through.
- 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!
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.
BE SURE TO TRY THESE OTHER RECIPES!
Gluten Free Orzo
- 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
- 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.