Vegan Mushroom Orzo Recipe (One-Pot)
This vegan mushroom orzo recipe is a quick and healthy meal that offers a delicious mix of flavors and textures. It is a must-try . The earthy richness of baby bella mushrooms pairs perfectly with fresh garlic, while the zingy freshness of lemon juice adds a vibrant tanginess. The orzo, cooked to tender perfection in vegetable broth, absorbs all these savory elements, resulting in a comforting and satisfying dish. Finished with a sprinkle of parsley for a pop of color and freshness, this recipe promises to be a hit with your family.
Equipment
- 1 large pot or dutch oven
Ingredients
- 8 oz. baby bella mushrooms sliced
- 3-4 T. extra virgin olive oil
- 4 cloves garlic chopped
- Salt and pepper to taste
- 1 large lemon juiced
- 32 ounces vegetable broth
- 16 ounces orzo
- ΒΌ cup Parsley fresh or dried
Instructions
- Heat 2 T of olive oil over medium-high heat in a large pot or Dutch Oven.
- Add the mushrooms and cook for three minutes.
- Turn the heat down to medium heat and add four cloves of chopped garlic, and cook for an additional two minutes.
- Season with salt and pepper and then add the orzo. Toast the orzo for about two minutes while stirring.
- Add 32 ounces of vegetable broth and bring the mixture to a boil.
- Turn the heat to low and simmer for five minutes, stirring occasionally.
- Remove from the heat, cover, and let sit for five minutes or until all the liquid has been absorbed.
- Stir in an additional 1 to 2 tablespoons of extra-virgin olive oil (this could be substituted with vegan butter if desired).
- Stir in the juice from one lemon.
- Taste and season with additional salt and pepper as needed.
- Serve in a bowls topped with parsley and or grated vegan Parmesan cheese (if desired).