30 g of dried mushrooms
2 cups of water (480 ml)
1/4 cup of olive oil (60 ml)
1 medium onion (100 g) finely chopped
1 cup of orzo or risoni (200 g)
1 chicken bouillon cube dissolved in 2 cups of boiling water (480 ml)
1 tablespoon of butter
1/3 cup of grated Parmesan cheese (45 g)
30 g of dried mushrooms
2 cups of water (480 ml)
1/4 cup of olive oil (60 ml)
1 medium onion (100 g) finely chopped
1 cup of orzo or risoni (200 g)
1 chicken bouillon cube dissolved in 2 cups of boiling water (480 ml)
1 tablespoon of butter
1/3 cup of grated Parmesan cheese (45 g)
Strain the mushrooms through a fine-mesh sieve and rinse under cold running water to remove any dirt or debris
Drain well
Transfer the mushrooms to a small saucepan, cover with water, bring to a boil over high heat, and cook until tender (about 10 minutes)
Remove with a slotted spoon, chop into pieces, and reserve
Also reserve 1/3 cup of the cooking water (80 ml)
In a medium saucepan, combine olive oil and onion and cook over high heat, stirring occasionally, until the onion is translucent (about 2 minutes)
Add the mushrooms and reserved cooking water and cook, stirring constantly, until the liquid has evaporated (about 3 minutes)
Add the orzo
Gradually add the chicken bouillon and cook, stirring continuously, until the orzo is al dente (about 8 minutes)
Transfer to a serving bowl and add butter and Parmesan cheese (reserve 1 tablespoon for sprinkling)
Mix well
Sprinkle with reserved Parmesan cheese and serve immediately
315 calories per serving.
