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Italian Orzo Salad with Mushrooms | Warm Delight
(0)
25 min
Quick
Knuspr-Küche
Warmer italienischer Hauptgericht-Salat mit bissfester Orzo-Pasta, aromatisch angebratenen Champignons, frischem Rucola, gerösteten Pinienkernen und gehobeltem Parmigiano Reggiano.
Preparation method
Cook the orzo pasta in plenty of boiling, well-salted water according to package instructions until al dente (approx. 8–9 minutes). Then drain, let drain briefly, and toss in a large bowl with 1 tbsp of olive oil so the pasta stays loose.
Meanwhile, toast the pine nuts in a non-stick skillet without fat over medium heat for 2–3 minutes until golden brown and fragrant. Remove and set aside on a plate.
Clean the mushrooms and slice them into bite-sized pieces. Finely chop the garlic. Heat 1 tbsp of olive oil in the same skillet. Sauté the mushrooms over high heat for 4–5 minutes until nicely browned. Add the chopped garlic in the last minute and sauté briefly. Season with salt and freshly ground pepper.
Chef's tip
Seasonal autumn tip: You can also complement the mushrooms with a handful of chanterelles, porcini, or king oyster mushrooms to make the wild mushroom flavor even more intense.
Meal prep: The salad tastes excellent served warm, but is also ideal cooled down as a flavorful lunch for the office.
Ingredients
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