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