Kasha & Orzo with Portabellas Recipe

Name: Kasha & Orzo with Portabellas
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 3 cups chopped onions; 2 large portabella mushrooms or 10 ounces cremini mushrooms, chopped; 2 tablespoons olive oil; 2 garlic cloves, minced or pressed; 1/2 teaspoon dried thyme (2 teaspoons chopped fresh); 1/2 teaspoon salt; 1 egg; 1/2 cup kasha (page 177); 1/2 cup orzo; 2 cups boiling water; 2 tablespoons butter; Salt and pepper; Sour cream; Toasted walnuts

Servings: persons

3 cups chopped onions
2 large portabella mushrooms or 10 ounces cremini mushrooms, chopped
2 tablespoons olive oil
2 garlic cloves, minced or pressed
1/2 teaspoon dried thyme (2 teaspoons chopped fresh)
1/2 teaspoon salt
1 egg
1/2 cup kasha (page 177)
1/2 cup orzo
2 cups boiling water
2 tablespoons butter
Salt and pepper
Sour cream
Toasted walnuts

1
In a large saucepan or skillet on medium-high heat, cook the onions and mushrooms in the oil with the garlic, thyme, and salt until the onions are translucent, about 8 minutes.
2
In a bowl, lightly beat the egg.
3
Add the kasha, stir to coat well, and add to the skillet and cook, stirring constantly, until the egg is dry, making sure to separate any clumps of kasha.
4
Add the orzo and the boiling water, cover, reduce the heat to low, and simmer for about 15 minutes.
5
When the kasha and orzo are tender, stir in the butter.
6
Add salt and pepper to taste.
7
Serve topped with sour cream and toasted walnuts.
8
Add a chopped red bell pepper to the onions and mushrooms after theyve been cooking for about 5 minutes.
9
Almost any sauteed chopped vegetable can be incorporated into this dishtry whatever appeals to you or what you find in your refrigerator waiting to be used up.
10
Maybe carrots or zucchini, green peas, a leafy green, or even asparagus.
11
For a richer flavor, use half water and half vegetable broth.
12
Omit the salt if the broth is salted.
13
This warm, comforting dish cries out for a light, tangy accompaniment.
14
We like it with Corn & Pepper Salad (page 207) or Beet Salad (page 209).
15
For dessert, consider Apples Two Ways (page 191), Cherry Shortbread Crumble (page 265), or Riesling Roasted Pears (page 264).

1371

kcal

Calories

136

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Leave out the nuts to make it nut-free, or swap in seeds for a similar crunch.
Coconut cream is a reliable plant-based alternative to dairy cream.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 14 ingredients. The key ingredients include: 3 cups chopped onions, 2 large portabella mushrooms or 10 ounces cremini mushrooms, chopped, 2 tablespoons olive oil, 2 garlic cloves, minced or pressed, and more.

Yes, Kasha & Orzo with Portabellas falls under the Pasta & Noodles category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Kasha & Orzo with Portabellas

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions