If you’re looking for a super speedy, yet delicious and hearty meal, this is perfect. I love Orzo, and always keep some in the house. It cooks in only 6 minutes and is great on its own or added to soups. To keep the timing of this meal to a minimum I bought pre-sliced mushrooms.
1/2 box Merchant Gourmet Orzo
200g Fine Beans
1 package slicked white mushrooms
3 large portabello mushrooms, wiped clean and sliced
a couple of slices of Shropshire Blue Cheese
Parmesan Cheese (optional)
Cook the Orzo in a large pot of salted boiling water. With 3-4 minutes remaining, add the beans.
In a separate pan, cook the mushrooms in a tiny bit of oil (add garlic if you like) until all of the water is evaporated – around 7 minutes.
Drain the orzo/beans well and return to the pot. Add the mushrooms. Add a little butter to keep the pasta from sticking, and season with salt and pepper. Crumble the Blue Cheese and add to the pasta. Stir to combine. Serve in bowls, topped with Parmesan cheese (optional)