Monday, March 4, 2013

Mushroom and Green Onion Orzo with Béchamel Sauce



"Pasta doesn't make you fat. How much pasta you eat makes you fat. "  - Giada de Laurentiis




Ingredients : 

Orzo - 2.5 cups
Shiitake Mushrooms - 1/2 lb
Celery - 2 stalks
Green onions - A bunch 
Garlic - 2-3 cloves, finely chopped plus one crushed
Parsley - 2-3 stems, finely chopped
Basil - 4-5 leaves
Red wine vinegar - 2 tbsp
Extra virgin olive oil - 2 tbsp plus 1 tbsp 
Freshly ground black pepper - 1 tbsp
Salt - To taste
Grated parmigiano reggiano - 2 tbsp
Silvered almonds - 2 tbsp

For the Béchamel Sauce: 

1. Milk - 1/2 cup 
2. All purpose flour - 1tbsp
3. Salt - to taste
4. Butter - 1 tsp

Béchamel Sauce Preparation: 

1. Melt butter in a heavy-bottomed pan. 
2. Add the flour little by little and mix well with a wooden spatula. Make sure the flour doesn't brown and no lumps are formed
3. When bubbles start forming, start adding warm milk, a tbsp at a time mixing constantly. 4. Once the milk is mixed throughly with the flour and butter, add the rest of the milk and stir slowly. Add salt. The sauce will begin to thicken after a while.
5. Once it reaches a creamy consistency, remove it from the heat. 

Preparation: 

1. Cook the orzo according to the packet directions with salt, a crushed garlic clove and a tablespoon of olive oil until al dente. Drain and keep aside. 
2. Heat oil in a heavy bottomed pan. 
3. Add the chopped garlic. Mix for about 30 seconds. 
4. Add the green onions and celery. Mix for about a minute. 
5. Add the mushrooms and basil leaves. Add salt, pepper and red wine vinegar. Cover and cook until the mushrooms are well done. It would take about 10 minutes. 
6. Add the cooked mushroom mixture to the cooked orzo and mix. 
7. Pour the Béchamel Sauce to the pasta and mix well. 
8. Top it off it silvered almonds, grated parmigiano reggiano and chopped parsley. 

Enjoy! :D 




4 comments:

  1. I'm crazy about orzo, so this looks amazing! I've never made it with a bechamel sauce before, so I'm very intrigued!

    ReplyDelete
    Replies
    1. Thank you! Do let me know how you like it.

      Delete
  2. Love this recipe! Will be linking back to this in my upcoming post :)

    ReplyDelete
    Replies
    1. That is great! Thanks for the support!

      Delete

 
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