Garlic Butter Umami Orzo

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Inspired by J. Kenji López-Alt's San Francisco-Style Vietnamese American Garlic Noodles. This version is a one pot orzo twist with the addition of shiitake mushrooms and green onions. Extra savory, flavorful, and bursting with umami! Optionally serve with a crispy parmesan chicken cutlet or the protein of your choice for an even more complete meal.

Prep Time10

Cook Time25

Total Time35

Course: Main Course

Cuisine: American, Vietnamese

Keyword: Mushrooms, One Pot, Orzo, Pasta

Servings:

Author: Carolyn Stilwell

Equipment

Chef Knife
Sauté Pan or large high-rimmed pan

Ingredients

1 tablespoon Avocado Oil or neutral oil of choice
4 ounces Shiitake Mushrooms roughly chopped
1 bunch Green Onion white and green parts thinly sliced; reserve a little bit of the dark green portion for garnishing
6 cloves Garlic minced
¼ teaspoon Red Pepper Flakes optional (more or less based on spice preference)
1 cup Orzo Pasta uncooked
2 cups Water more as needed
1 teaspoon Light Soy Sauce
1 teaspoon Fish Sauce
2 teaspoons Oyster Sauce
¼ cup Parmesan Cheese freshly grated; additional for serving
2 tablespoons Unsalted Butter

US Customary - Metric

Instructions

Heat oil in a large pan over medium-high heat. Add the chopped mushrooms and sliced green onions. Cook, stirring occasionally, for about 10 minutes, until the mushrooms are browned and some golden color develops. Remove from the pan and set aside in a bowl.
In the same pan, add more oil if needed. Lower the heat to medium and add the minced garlic. Sauté for 1 minute until fragrant then optionally add the red pepper flakes and cook about 30 more seconds, stirring constantly. Add the uncooked orzo and toast toast the orzo for about 1-2 minutes until lightly golden.
Pour in water and bring to a simmer. Cook, stirring occasionally, until the orzo is nearly tender. Add more water as needed to prevent the orzo from drying out. You should have a small amount of liquid remaining before moving on to the next step. About 10 minutes.
Once the orzo is nearly cooked through, turn the heat to low. Stir in the soy sauce, fish sauce, and oyster sauce. Then, add the grated Parmesan and butter, stirring until thoroughly combined. Finally, mix in the reserved green onion and mushroom mixture.
Divide among bowls to serve. Top with more Parmesan and the reserved dark green scallion tops. Optionally, top with a a crispy chicken cutlet or protein of your choice.

Video

Notes

Serving Suggestion: Top with a Crispy Parmesan Chicken Cutlet.

Nutrition