Mushroom Orzo with Parsley, Lemon Zest and Olive Oil (Foodservice portion)

Recipe Courtesy of the Mushroom Council and mushroominfo.com

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Yield: 24 servings

Serving Size: 1 cup

Ingredients

• 8 cups whole wheat Barilla Plus orzo
• 3/4 cup olive oil (divided)
• 6 pounds enoki, oyster and button mushrooms, halved or quartered (depending on size)
• 6 cloves garlic, finely chopped
• 3 teaspoons sea salt (divided)
• ¾ teaspoon freshly ground black pepper (divided)
• 5 lemons, zested and juiced
• 3 teaspoons red pepper flakes
• 4 cups fresh parsley, coarsely chopped
• 1 1/2  cups grated Parmesan cheese

Directions

1. Bring 5 quarts of water to boil in a large saucepot. Add orzo; cook 10 – 11 minutes or until firm.  Drain and place in a 2-gallon bowl; partially cover and keep warm.

2. In another bowl, toss together 1/4 cup olive oil, mushrooms and garlic. Season with 1 teaspoon salt and ½ teaspoon pepper. Warm a large sauté pan over medium heat; add mushroom mixture and lightly sauté until tender. Mix into warm orzo. Let rest 5 minutes.

3.  Gently stir in remaining ingredients including reserved 1/2 cup olive oil. Season to taste with remaining salt and pepper. Serve warm.

Nutrition Facts (for 1 cup): Calories: 399; Total Fat: 10g; Saturated Fat: 2g; Cholesterol: 4g; Sodium: 336mg; Protein: 16g; Carbohydrates: 65g; Dietary Fiber: 5g

Family portion

Tags: Dinner, enoki mushrooms, Foodservice, low sodium, Lunch, Oyster mushrooms, Side Dish, Vegetarian, white button mushrooms