Orzo is one of the most frequently cooked pasta in my kitchen these days. But for many years I didn’t like orzo much. I started loving orzo because of this green peas and mushroom orzo recipe. I never enjoyed any orzo dish much until I tasted this mushroom orzo. It’s very comforting and has a risotto-like consistency so you can also call it mushroom orzo risotto. With a preparation time of around 30 minutes, this easy one-pot vegan comfort food is perfect for a weeknight meal.
Ingredient notes and substitute suggestions
Orzo: It’s a type of Italian pasta also known as risoni which is shaped like a large grain of rice. Green peas: Frozen peas get cooked faster so I prefer using them. You can use fresh green peas too but cook them for a longer time. You can also boil the fresh peas separately and then use them in the recipe. Mushrooms: I have used white button mushrooms but cremini mushrooms (baby bella mushrooms), portobello, or any variety of fresh mushrooms with a meaty texture can be used. Onion: Red onion is my favorite so I have used it. You can use yellow onions too. Pasta sauce: Feel free to use any tomato-based pasta sauce of choice. Instead of pasta sauce, you can use crushed tomatoes too but cook them for a longer time before adding orzo. Also, season the dish more generously if using crushed tomatoes instead of pasta sauce. Passata can also be used in this recipe. Veg bouillon cube: I have added a veg bouillon cube to this mushroom orzo and then cooked it in water. Instead of doing that you can skip the bouillon cube and cook orzo in vegetable stock or mushroom stock. Garlic: Fresh garlic gives a stronger flavor but garlic powder is fine too. Fresh cilantro: Cilantro (coriander leaves) is my favorite herb so most of the time I use it in my recipes. If you don’t like cilantro, use fresh parsley or green onions. Seasonings: I have used dried oregano, red pepper flakes, and ground black pepper to flavor orzo. Use seasonings of your choice to flavor it. Some other seasonings that taste good in this dish are dried basil, cumin powder, oregano, onion powder, Italian seasoning mix, thyme, etc. Cooking oil: Use a good quality extra virgin olive oil. Non-vegans may also add some butter to it.
Other ingredient details and nutritional information are shared in the recipe card.
How to make (step-by-step instructions)?
To make mushroom green peas orzo just follow the simple step-by-step instructions shared below: Step 1: Heat olive oil in a pan. Add chopped onion and cook until it turns translucent. Step 2: Add chopped garlic and crumbled bouillon cube. Saute for about a minute. Step 3: Add sliced mushrooms and saute on medium-high heat for 2-3 minutes. Step 4: Add green peas and mix. Step 5: Cook until the mushrooms and peas are cooked well. Step 6: Add pasta sauce, red chili flakes, dried oregano, ground black pepper, and salt. Step 7: Mix and cook for a minute. Step 8: Add orzo. Step 9: Cook orzo with sauce and seasonings for 1-2 minutes. Step 10: Add water and mix. Step 11: . Cook uncovered on medium heat for around 10-12 minutes or until the orzo is cooked and the liquid is absorbed. Keep stirring in between. Step 12: Finally add chopped cilantro or any fresh herb of choice. Mix and turn off the heat. Your comforting vegan orzo with mushrooms and green peas is ready to be served.
Serving mushroom orzo
Serve mushroom orzo warm or hot with a drizzle of olive oil, chopped fresh herbs garnishing, and some fresh lemon juice. It can be paired with a lot of different side dishes like grilled vegetables, oven-baked potatoes, crusty bread, garlic cheese bread, or a refreshing salad.
Storing, freezing, and reheating tips
Store the leftover orzo in an airtight container and put it in the fridge or freezer. In the fridge, it will be fine for up to 4 days. Frozen mushroom orzo will be fine for up to 3 months. This creamy mushroom orzo tastes even better the next day. To reheat, if the mushroom orzo is frozen, thaw it first. Then transfer to a microwave-safe container, add a splash of liquid (broth or water), and microwave for a minute. Take out the container, stir the orzo, and microwave again until evenly heated. Otherwise, transfer the orzo to a pan, add a few tablespoons of water, cover the pan with a tight lid, and reheat on the stovetop until heated well. Keep on checking and stirring in between so the orzo doesn’t stick to the bottom of the pan. If required, add more warm water while reheating.
Recipe tips, tricks, and variation suggestions
Frequently asked questions
More easy orzo recipes
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More vegan pasta recipes
If you enjoyed this one-pot orzo recipe and are craving more pasta dishes then the following recipes are worth trying out: If you liked this recipe, please leave a star rating ⭐⭐⭐⭐⭐ in the recipe card below. You can also follow me on Instagram, Youtube, and Pinterest.
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