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
Servings: 6 servings
Calories: 321kcal
Ingredients
- 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
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.
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
Nutrition
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