Gluten Free Cassava Orzo with Mushrooms

This 30-minute gluten free Orzo recipe only uses 5 simple ingredients and is packed with mushrooms and onions

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Course: Side Dishes

Cuisine: American

Diet: Gluten Free

Prep Time: 15

Cook Time: 15

Servings: servings

Calories: 321kcal

14 ounces dry gluten free Orzo (2 boxes) Jovial Grain Free Cassava Orzo or Banza Chickpea Rice Orzo
3 medium shallots thinly sliced
4 garlic cloves minced
8 ounces baby bella or cremini mushrooms thinly sliced
2 tablespoons extra virgin olive oil
2 teaspoon salt divided
½ teaspoon ground black pepper
1 teaspoon garlic powder optional
2 tablespoon fresh lemon juice
½ cup full fat 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 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.

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