Orzo with Onions and Teriyaki

Name: Orzo with Onions and Teriyaki
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Cuisine: British
Ingredients: 1 (1-pound) box orzo; ¼ cup extra-virgin olive oil; 1 onion, diced; 3 cloves garlic, minced; 10 ounces white mushrooms, sliced; ¼ cup teriyaki sauce; 2 tablespoons soy sauce; ¼ teaspoon crushed red pepper flakes

Preparation info

Serves
4 to 6

Difficulty
Easy
Ready in
30 min

Appears in

Cooking with the Firehouse Chef

By Keith Young

Published 2005

About

This is another of my mother-in-law’s famous recipes that’s gotten the seal of approval from the guys at the firehouse. She used to serve it on Sunday afternoons with G’ma’s Zucchini Pie, marinated London broil, and a salad.

Ingredients

1 (1-pound) box orzo
¼ cup extra-virgin olive oil

Americas
Europe
United States
United Kingdom
London
Lunch
Side dish
Vegan

Method

Place a large pot of cold, salted water over high heat and bring to a boil. Add the orzo and cook until al dente according to the package directions.

Meanwhile, heat the oil in a large sauté pan over medium-high heat. Add the onion and sauté until translucent, about 5 minutes. Add the garlic and mushrooms to the pan and sauté until the mushrooms start to lose their moisture and reduce i