Neah B's Lemon-Thyme Orzo with Portobello Mushrooms

Along with couscous, I thoroughly enjoy Orzo pasta. It cooks quickly and satisfies the desire for both rice and pasta.This Lemon-Thyme Orzo is a sophisticated yet simple side dish filled with bright  and savory flavors.To transform this side dish to main dish, add grilled chicken or shrimp.

Enjoy,

Neah B

Serves 4-5

 

water (2 cups)

orzo pasta (1/2 a bag)

olive oil (3 Tbs)

fresh thyme ( about 20 sprigs)

lemon zest (of 1 lemon)

portobello mushrooms (1 8oz. package)

salt

1) In a mediun saucepan, boil water. Pour in orzo.

2) Boil orzo for about 2 minutes, stirring frequently. Then reduce to medium and cook 6 more minutes stirring occasionally. Fluff with fork.

 Cover and remove from heat.

3) In a pan, heat oil on low.

4)In a small mixing bowl, slide thyme leaves off of sprigs. Then zest lemon into mixing bowl.
5) Pour lemon zest and thyme into pan with oil and let simmer for 2 minutes,stirring frequently.
6) Slice mushrooms and saute on medium for 3 minutes on each side in the lemon-thyme infused oil.
7) Fold oil and mushrooms into the pot with the orzo and mix well. Serve and Enjoy!