Orzo with mushrooms, thyme, and sumac by Dana Hallani: a comforting and fragrant dish. (Credit: Aly Baalbaky)
-
Preparation 25 min
Cooking time 15 min
-
Portions
2 people
-
Difficulty
Easy
Ingredients All ingredients
- 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
Preparation Orzo with mushrooms, thyme and sumac by Dana Hallani
- 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.
Orzo with mushrooms, thyme and sumac by Dana Hallani
-
Preparation 25 min
Cooking time 15 min
-
Portions
2 people
-
Difficulty
Easy
Ingredients All ingredients
- 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
