Mushroom Orzo is a meal that I make often, I am constantly tweaking and altering the recipe for this. Last night I made it and it came out beautifully. Normally I make a coconut curry sauce, but I was out of the curry paste I typically use. I used harissa instead, oh man did it turn out just as good if not better.
Along with mushrooms, this pasta has a healthy dose of garlic, onion and red peppers. Add a bit of heat, some herbs, the creaminess of the coconut milk and all the ingredients sing together in a satisfying chorus of yum.
I honestly hadn’t planned on adding this recipe to the blog because it’s one of those throw random things together and hope for the best kind of deals. But the best happened! Alpha and I scarfed this down all in one night! This recipe must be shared with the world via the internet!
Mushroom Orzo with garlic, red pepper and onion in a coconut harissa sauce.
12 oz package gluten free orzo
2 8 oz packages of cremini mushrooms sliced (or mushroom of your choice)
1 red pepper, chopped
1 white onion, chopped
3-4 cloves of garlic, pressed or minced
1 13.5 oz can coconut milk
1 tbsp coconut oil
1 tbsp harissa
1 tbsp oregano
1 tsp garlic powder
1/4 tsp cayenne
sea salt and pepper to taste
parsley for garnish
Prepare orzo pasta according to directions on package. Once done, drain and set aside. Heat coconut oil in a large saute pan over medium heat, once hot add onions and saute for 3-4 minutes. Next add in garlic and saute for 30 seconds, now add in red pepper and cook another 3 minutes. Add in the mushrooms and saute for 5 minutes or so, until they start to cook down and shrink in size. Next add the coconut milk, harissa, oregano, garlic powder, cayenne, and sea salt and pepper. Stir to combine and let cook for about 4-5 minutes, grab the drained orzo and add it to the pan and stir to combine turn heat down to low and cook for another 3 min. Taste and add more sea salt and pepper if needed. It’s now ready to go, grab a bowl and garnish with parsley and enjoy!