Ingredients
1 cup orzo
½ cup heavy cream or coconut milk
¾ cup water
1 medium size yellow onion
2 tbsp. olive oil
Salt & pepper (fresh ground black pepper highly recommended)
¼ cup parmigiano reggiano
For the Mushrooms
1 tbsp. unsalted butter
1 tbsp. white wine (optional)
1 cup pioppino mushrooms (or any other type of mushroom you like)
Thyme
Salt & pepper
Directions
Step 1
Place a medium saucepan over high-medium heat, add 1 tbsp. olive oil and onion, sauté until golden (a few minutes).
Step 2
Add orzo, salt and pepper and mix, stir for about 1-3 min.
Step 3
Pour water while stirring. Keep mixing until it thickens.
Step 4
Add coconut milk and lower the heat, cook for about 10-12 minutes, stir often.
Step 5
Cover the saucepan, cook for about 3-5 minutes. Stir often.
Step 6
For the Mushrooms
Step 1
Place a pan over medium heat.
Step 2
Add butter and thyme.
Step 3
Add mushrooms and sauté for 2 minutes.
Step 4
Add white wine, salt and pepper and cook until mushrooms are golden brown.
Step 5
Place the orzo in a bowl, place mushrooms on top.
Step 6
Add parmigiano reggiano, black pepper (if needed) olive oil and microgreens.
