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gluten free orzo with mushrooms in a bowl with a spoon
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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
Prep Time15 minutes
Cook Time15 minutes
Course: Side Dishes
Cuisine: American
Diet: Gluten Free
Servings: 6 servings
Calories: 321kcal
Author: Dalya Rubin


  • 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. 



Serving: 1Serving | Calories: 321kcal | Carbohydrates: 57g | Protein: 10g | Fat: 6g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Sodium: 793mg | Potassium: 390mg | Fiber: 3g | Sugar: 5g | Vitamin A: 43IU | Vitamin C: 4mg | Calcium: 60mg | Iron: 1mg