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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! 
Prep Time15 mins
Cook Time35 mins
Course: Side Dishes
Servings: 6 -8 servings
Calories: 216kcal
Author: Dalya Rubin


  • 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