Make this Gluten Free Cassava Orzo with mushrooms and onions as an easy and quick side dish for any family meal or holiday gathering! This flavorful mushroom and onions Orzo is made in only 30 minutes, making it a fast side for any dinner.
Everyone needs a basic orzo recipe that covers all the necessary bases. I use a gluten free Orzo that is made out of Cassava root, from the Jovial brand, but any gluten free store bought dry orzo will work.
Serve this warm and quick Orzo dish for dinner with my Gluten Free Pesto Pasta with Tuna and Strawberry Spinach Salad recipes!
Why you'll love this recipe
- Easy to make - It's as simple as cooking the Orzo, sautéing the vegetables, and then putting it all together!
- Only 5 simple ingredients - This is a no fuss recipe with very few ingredients. I don't count salt, pepper and oil here since those are household essentials.
- Perfect for kids - If your kids love pasta, this healthy orzo dish is an easy recipe that many kids will enjoy!
- Amazing dinner side dish - Make this mushroom orzo as a side for nearly any dinner on the weeknights or weekend.
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Ingredients
- Gluten free Orzo - Gluten Free Orzo is way more common now than ever. Brands such as Banza or Jovial make incredible gluten free orzo that taste very similar to classic orzo and look the same.
- Shallots - Shallots are such a beautiful flavor to this recipe and melt down when you sauté them.
- Fresh garlic - Add as much garlic as you like!
- Sliced mushrooms - Any mushrooms will work. I tend to use Baby Bella mushrooms.
- Olive oil - The olive oil helps to bring the dish together through sautéing and flavoring the food.
- Salt & Pepper - Both ingredients are super important to impart a balanced flavor for this dish.
- Garlic powder - I like to use both fresh and dry garlic powder in many recipes. They are the same ingredient but do taste different!
- Fresh lemon juice - Brightens up the dish.
- Oat milk - I use oat milk to bring the recipe together making it creamy and delicious.
How to make gluten free Orzo with mushrooms
- 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!
Expert tips
- Don't overcook the orzo - With any gluten free pasta, it's important to read the package directions carefully and set a timer so you don't end up with a mushy final dish.
- Use a lot of garlic - I recommend 4-6 garlic cloves in the recipe, but truly use as much (or as little) as you like!
Recipe substitutions
There are some ingredients in this recipe that can easily be swapped for others.
- Shallots - Swap shallots for any type of onion, whether that be a yellow onion or red onion.
- Parsley - If you don't have parsley at home you can use cilantro instead.
Recipe variations
Here are some ideas for ways you can spruce up this gluten free orzo recipe.
- Corn Mushroom Orzo - Saute ½ cup of frozen or canned corn until charred and add to the dish.
- Mediterranean Orzo - Give your orzo a Mediterranean flare by adding ¼ cup chopped Kalamata or green olives and add 1 teaspoon of red wine vinegar to the recipe (reducing the lemon by 1 teaspoon).
- Orzo fried rice - Add ¼ cup of frozen peas to the dish and scramble 2 eggs into the orzo. Don't use the lemon juice in the recipe, and substitute with a bit of gluten free soy sauce or tamari sauce.
Serve mushroom Orzo with
- Salmon
- Seared Italian sausage
- Corn salad
- Soy Garlic Chicken Wings (Baked)
- Heart of Palm Quinoa Salad
FAQs
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.
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.
Storage
Fridge: You can keep the Orzo stored in a container in the fridge for 4-5 days.
I wouldn't recommend freezing this dish.
More healthy gluten free recipes
Gluten Free Cassava Orzo with Mushrooms
Ingredients
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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 3 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.
Test Kitchen Notes
- Storage - Store covered in the fridge for 4-5 days.
- Parsley - Use cilantro instead if you don't have parsley.
- Recommended Orzo options: Jovial Grain Free Cassava Orzo or Banza Chickpea Rice Orzo
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