One Pot Creamy Mushroom Orzo
Cremini Mushrooms (sliced)
Sea Salt (divided)
Unsweetened Rice Milk
Chicken Breast, Cooked (cubed)
Fresh Peas (or frozen)
Basil Leaves (roughly chopped)
Parmigiano Reggiano (grated)
Refrigerate in an airtight container for up to three days.
One serving equals approximately one to 1 1/2 cups.
Use brown rice pasta instead of orzo and adjust the water ratio and
cooking time accordingly.
Sauté the mushrooms with minced garlic in oil instead of water.
Red pepper flakes, more parmigiano reggiano.
Use marinated tempeh, tofu, edamame, or black beans instead of
chicken. Use nutritional yeast instead of parmigiano reggiano.
Use almond milk, dairy milk, oat milk, or coconut milk instead.
In a large pot or Dutch oven, heat a splash of the water over medium-high heat.
Cook the mushrooms until soft, about five to eight minutes, adding more water
as needed to prevent sticking. Season with 1/3 of the salt.
Add the orzo, rice milk, chicken, peas, and the remaining water and salt. Bring
to a simmer and cook uncovered, stirring occasionally for about 10 minutes or
until the orzo is al dente. Add a splash of rice milk if more liquid is needed.
Stir in the basil and parmigiano reggiano. Divide into bowls and squeeze lemon
juice overtop to taste. Enjoy!