Butter Parsley Orzo

    20 min

    This pasta dish is quick and easy to make, low budget and delicious! Orzo is tossed with sweetcorn, peas, mushrooms, butter and chopped flat leaf parsley.

    64 people made this

    Serves: 4 

    • 150g orzo pasta
    • 1 1/2 tablespoons extra-virgin olive oil
    • 225g fresh mushrooms, sliced
    • 1/4 teaspoon onion powder
    • salt and pepper to taste
    • 1 1/2 tablespoons melted butter
    • 75g frozen sweetcorn, thawed
    • 75g frozen peas, thawed
    • 2 tablespoons chopped fresh flat-leaf parsley

    Prep:10min  ›  Cook:10min  ›  Ready in:20min 

    1. Bring a large pot of lightly salted water to the boil over high heat. Add the orzo pasta and cook until al dente, 6 to 7 minutes; drain.
    2. Heat the olive oil in a large frying pan over medium-high heat. Add the mushrooms and season with onion powder, salt and pepper. Cook and stir until the mushrooms have softened and released their liquid, about 5 minutes.
    3. Stir in the butter, sweetcorn, peas, parsley and cooked orzo pasta. Season to taste with salt and pepper and serve immediately.

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    Reviews & ratings
    Average global rating:

    Reviews in English (45)


    Loved this and so easy to make.  -  30 May 2014


    MESSAGE FROM THE AUTHOR HERE: Your orzo will need to cook for close to 10 minutes for it not to be hard. Test it as you go if you want to until you are comfortable cooking this style of pasta. The editors changed my orignal direction slightly on this point.  -  25 May 2008  (Review from Allrecipes US | Canada)


    Beautiful, fresh and delicious--the perfect side dish. I used a specialty "Spring Medley" orzo, and eliminated both the onion powder and corn. Served with "Tenderloin with Herb Sauce" and "Green Beans with Almonds," also from this site, this was the perfect complement, with a subtle balance of flavors and colorful presentation.  -  11 Oct 2008  (Review from Allrecipes US | Canada)