Lemon & Mushroom Orzo

Lemon & Mushroom Orzo

This flavorful comfort food can serve as a spectacular side dish for a big meal like a roast or fish, or as a meat-free main with a side of salad or soup. Leftovers keep well, and will make a welcome addition to the next day’s lunch.
Course Main Course, Main Dish, Side Dish
Cuisine Italian


  • 3 tablespoons olive oil
  • 2 cloves garlic minced
  • 1 tablespoon fresh oregano chopped
  • 1 1/2 cups mushrooms sliced
  • 2 Limoneira® lemons zest & juice
  • 1 cup orzo
  • 1 1/2 cup chicken stock
  • 3/4 cup almonds toasted & chopped
  • 3/4 cup Italian parsley chopped
  • 1/4 cup Parmesan grated
  • Salt to taste
  • Pepper to taste


  • Heat the oil in a large skillet, and when it’s hot, add the garlic and saute for 1 or 2 minutes.
  • Add the mushrooms, oregano and lemon zest, and saute for another 3 to 5 minutes.
  • Next, add the orzo to the pan, using a spatula to brown it for 1 or 2 minutes.
  • Stir in the chicken stock and lemon juice. Cover the reduce the heat to a medium setting. Let it simme rfor about 7 or 8 minutes, stirring once in a while. The pasta should be tender, and the liquid absorbed.
  • Uncover the dish, and stir. Add the Parmesan, almonds, and parsley, and stir.
  • Season with salt and pepper to taste.


Note: Use cremini or white mushrooms.
Keyword Lemons
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