Gluten Free Orzo
This Orzo recipe uses a delicious gluten free orzo option that pairs perfectly with sautéed onions & mushrooms for the perfect side dish!
Servings: 6 -8 servings
- 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.
Serving: 1Serving | Calories: 216kcal | Carbohydrates: 30g | Protein: 12g | Fat: 8g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Sodium: 834mg | Potassium: 188mg | Fiber: 7g | Sugar: 7g | Vitamin A: 43IU | Vitamin C: 2mg | Calcium: 70mg | Iron: 5mg