Susan G Komen  
I've Been Diagnosed With Breast Cancer Someone I Know Was Diagnosed Share Your Story Join Us And Stay Informed Donate To End Breast Cancer
Home > Orzo with mushrooms and walnuts

Orzo with mushrooms and walnuts

Recipe Information

Servings 8
Preparation Time 10 Minutes
Cook Time 25 Minutes
Total Time 35 Minutes
Difficulty Easy
Main Ingredient Mushrooms; Orzo; Walnuts
Category Nuts, Fats, & Oils; Pasta; Vegetables
Meal Brunch; Lunch; Dinner
Type Main Dish; Side Dish
Cuisine Middle Eastern
Cook Method Stove Top
Diet Heart Healthy; High Protein; Low Calorie; Low Cholesterol; Low Fat; Low Sodium; Vegetarian; Vegan


  • 1/3 cup walnuts, chopped

  • 3 tablespoons olive oil 

  • 2 onions, chopped

  • 1 pound fresh mushrooms, sliced

  • 4 cups chicken broth or vegetable broth 

  • 2 cups uncooked orzo pasta

  • Salt and black pepper to taste



  • Set the oven temperature to 350�F. Put the walnuts on a baking sheet and bake for 8-10 minutes or until the kitchen smells like walnuts. Stir the walnuts once or twice while baking for an even toasting.

  • In a large saucepan, heat the olive oil over medium-high heat. Add the onions and mushrooms and saut� until the onions are translucent and mixture is light brown.

  • Add the broth to the onion and mushroom mixture and boil.

  • Add the orzo to the pot, turn down the heat, and cover the pot. Simmer for 15 minutes or until the orzo is tender and the liquid has been absorbed. If there is still liquid after 15 minutes, take off the cover and cook until there is no more liquid.

  • Remove the pot from heat and then mix in the walnuts. Add salt and pepper to desired taste.


Nutrition (per serving)

  • Calories: 304 cal

  • Total fat: 9g

  • Saturated fat: 1g

  • Cholesterol: 1mg

  • Sodium: 6mg

  • Potassium: 335mg

  • Carbohydrate: 47g

  • Fiber: 3g

  • Protein: 10g