Mushroom Orzo Tomato

A one pot hearty, classic dish for mushroom and tomato lovers. The starch from the orzo provides a risotto like texture. Good enough on its own or can be paired with most meat dishes.

Ingredients (serves 2)

1 cup orzo (higher quality brand, we use miskos, imported from greece).

2 cups chicken or vegetable broth

1 cup water

6 oz tomato paste

8 oz portobello, cremini or any other mushroom. - chopped

1 garlic clove - minced

1 Tsp olive oil

Salt

Black Pepper

Optional: white wine

Optional: hard cheese like parmesan, mitzithra

Steps

In a large saucepan, bring the 2 cups of broth and 1 cup water to a boil. Add 1 Tbsp Salt

Add orzo, mushrooms, tomato paste and garlic and set to medium heat

Let the liquid reduce down uncovered until orzo is cooked (15 minutes).

Keep boiling the liquid until the desired consistency is reached (thicker than a soup).

(optional) Right before turning off the heat, add a splash of white wine (optional).

Add Black Pepper.

Remove from stockpot and set aside.

Accompaniments

Skin on chicken thighs

Chuck roast

Lamb roasts