Orzo with mushrooms and chives

God bless those Italians! They have cleverly begun recreating all my favorite pasta shapes—like orzo—into gluten-free pastas. While this imported pasta isn’t cheap (unless you’re reading this blog from Italy) it was definitely worth the splurge. This is a Cooking Light recipe renovation, a quick, tasty side dish or main.

The renovation: This recipe was featured as Four Speedy Sides, and there are 3 other versions of this base recipe. I used Delallo imported Italian gluten-free pasta (pretty sure I found it at Whole Foods), Earth Balance organic margarine instead of butter, vegetable broth instead of chicken broth, and white wine to boost the flavor in the absence of the pecorino cheese. I did not have white balsamic vinegar, so I used regular balsamic. If you don’t have that, try a squeeze of fresh lemon juice to add acidity.

Suitable for:
vegan, gluten-free, low-sodium, reduced-sugar diets

Not for:
migraine diets

Today’s post is part of our mission to help you rebuild your health through food and lifestyle choices. Look for posts on Mondays featuring gluten-free, sugar-free recipes made with healthy plant-based ingredients, Tuesday reviews, Wednesday essays, Thursday how-to’s, and Friday giveaways (when available).

Amazon sells this pasta, but only in packs of 12:

Orzo with mushrooms and chives

Sometimes the simplest dishes are the best.

4 from 4 votes

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Course Dinner

Cuisine Italian

Servings 4 servings

Ingredients

  

1x2x3x

• 3/4 cup orzo (gluten-free) uncooked (165 g)
• 1-1/2 tbsp Earth Balance (substitute unsalted butter for low-sodium diets)
• 3 cups mushrooms cremini (250 g) sliced
• 1/2 tsp black pepper
• 3/8 tsp sea salt (omit for low-sodium diet)
• 1/4 cup wine (white) dry, Madeira, marsala
• 1/4 cup vegetable stock (low-sodium) no-salt-added for low-sodium diets
• 1 tbsp white balsamic vinegar
• 1/4 cup chives (8 g) minced

Instructions

 

• Cook pasta according to package directions, adding a generous pinch of salt to the cooking water. Mine took 15 minutes to cook. Taste every minute starting at 9 minutes, so you don't overcook it. Drain the pasta without rinsing.
• Melt Earth Balance (or butter) in a large skillet over medium heat; cook 1 minute or until lightly browned. Add mushrooms, pepper, and just a little salt. Cook 7-8 minutes or until mushrooms release their liquid, stirring frequently. Add white wine, and cook until it evaporates.
• Add broth and vinegar; stir until heated. Stir in orzo and chives.

Notes

Per serving:

• 210 calories
• 3 g fat
• 1 g saturated fat
• 1 g monounsaturated fat
• 1 g polyunsaturated fat
• 0 g trans fat
• 0 g cholesterol
• 273 mg sodium (38 mg sodium with salt omitted & unsalted butter)
• 288 mg potassium
• 35 g carbohydrate
• 2 g fiber
• 3 g sugars
• 7 g protein
• 5 Weight Watchers Points Plus

I used leftover white wine from the fridge, which was a chardonnay. Marsala wine would also be tasty in this dish.

Required FTC disclosure: I am part of the Cooking Light Bloggers' Connection. I was not paid to write this post.