Orzo with mushrooms, thyme, and sumac by Dana Hallani: a comforting and fragrant dish. (Credit: Aly Baalbaky)
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Preparation 25 min
Cooking time 15 min
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Portions
2 people
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Difficulty
Easy
200 grams orzo
250–300 grams mushrooms, sliced
1 small onion, finely chopped
2 cloves garlic, minced
2 tablespoon olive oil
½ teaspoon ground cumin
1 teaspoon sumac
Fresh thyme (or a pinch of dried thyme)
700 millilitres chicken broth (hot)
Salt
Black pepper
Lemon zest
Fresh parsley
Grated parmesan
Heavy cream
Heat the olive oil in a large skillet. Add the chopped onion and stir until it becomes tender and translucent.
Add the garlic and thyme, cooking until fragrant.
Add the mushrooms with a pinch of salt and pepper. Cook over medium-high heat until golden and lightly caramelized.
Stir in the cumin and half of the sumac. Let the spices infuse for 30 seconds.
Add the orzo, mixing well to coat with the mushrooms.
Gradually pour in the chicken broth, as you would for a risotto, stirring occasionally until the orzo becomes tender and creamy (about 8–10 minutes).
Add the heavy cream.
Remove from heat and add the lemon zest. Adjust seasoning as needed.
Sprinkle the dish with the remaining sumac, parsley, and grated Parmesan.
-
Preparation 25 min
Cooking time 15 min
-
Portions
2 people
-
Difficulty
Easy
200 grams orzo
250–300 grams mushrooms, sliced
1 small onion, finely chopped
2 cloves garlic, minced
2 tablespoon olive oil
½ teaspoon ground cumin
1 teaspoon sumac
Fresh thyme (or a pinch of dried thyme)
700 millilitres chicken broth (hot)
Salt
Black pepper
Lemon zest
Fresh parsley
Grated parmesan
Heavy cream
