Baked Orzo with Duxelles & Sautéed Mushrooms

This hearty baked orzo recipe is incredibly satisfying on a crisp day.

Ingredients:
2 cups orzo pasta
4 tablespoons butter
1 yellow onion, chopped
4 cloves garlic, minced
4½ cups F&L chicken stock
½ cup combined freshly-chopped parsley, thyme and rosemary
½ cup F&L duxelles
½ cup Grana-style cheese, grated
Sea salt and fresh ground pepper
2 cups baby Shiitake mushrooms, cleaned and sautéed in 1 tablespoon butter

Method:
1. Melt the butter in a large saucepan over medium heat. Add in the onions and garlic and sauté for about 4-5 minutes or until the vegetables are softened.

2. Add in the orzo and herbs, and cook for about a minute, stirring constantly. Add in broth and then season with salt and pepper to taste and bring the mixture to a boil. Remove from heat and sprinkle in the duxelles and Grana-style cheese.

3. Meanwhile, preheat the oven to 350° and grease a 2-quart baking dish. Add the orzo mixture and bake for 35-40 minutes, until all the liquid has been absorbed. Remove from oven and garnish each serving with a helping of the sautéed baby Shiitake mushrooms. Serve with additional grated Grana-style cheese as desired.

Mediterranean Favorites Recipes

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This week, we nod to the fresh, vibrant flavors of Greece with a produce-packed menu that includes pepperoncini, mixed heirloom tomatoes and fennel, as well as fresh feta cheese. Pick and choose from the included produce, plus Kalamata olives and sun-dried tomatoes, to create your own customized baked orzo, then invite friends and family over to imbibe in our most favorite of Mediterranean traditions—gathering around the table to enjoy great food and wine.

Here are a few recipe ideas for the week:

Baked Orzo
This hearty baked orzo recipe is incredibly satisfying on a cool fall day.

Roasted Fennel & Onions
These tender, broiled vegetables make for a fantastic side dish to this week’s orzo.

Pan-Braised Radishes & Greens
Pan roasting radish mellows its spice, lending a tender texture to this side dish.

Roman-Style Puntarelle Salad
This classic Italian salad recipe makes ingenious use of puntarelle greens.

Greek Village Salad
The classic Mediterranean salad, tossed with tomatoes, pepperoncini, olives and feta.

Quick-Pickled Radish & Fennel
An excellent (and easy!) addition to an antipasto platter.

Hearty & Healthy Recipes

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You’ll be feeling good with this week’s selection of wholesome whole grains, from the nutty and earthy organic farro orzo pasta—try it tossed with fresh peppers and onions, or baked in our signature chicken stock—to the subtly-sweet multigrain bread fit for toasting and slathering with our homemade apricot jam. Accompanied by a wealth of late-summer produce including multicolor string beans, super-sweet corn and beautiful beets, this healthful lineup is rounded out by our housemade Grana-style cheese and a French white wine.

Here are a few recipe ideas for the week:

Baked Farro Orzo
Flavorful and filling, this satisfying baked dish is wonderful served alongside mixed roasted vegetables.

Roasted Summer Vegetables with Tarragon Vinaigrette
Take note: This light, tarragon-kissed vinaigrette is also wonderful on salads or tossed with pretty much any roasted veggie.

Farro Orzo with Peppers
Tossed with a bevy of fresh herbs, garlic and cherry tomatoes, this is one satisfying side dish.

Roasted Red Peppers, Potatoes & Onions with Rosemary
This easy roasted side dish is fragrant with fresh rosemary.

Green Bean Salad with Mustard Vinaigrette
Tossed with a Dijon mustard and sherry vinaigrette, these beans boast bright, zesty flavor.

Baked Farro Orzo

Flavorful and filling, this satisfying baked dish is wonderful served alongside mixed roasted vegetables.

Ingredients:
2 cups farro orzo pasta
4 tablespoons butter
4 white spring onions, chopped
4 cloves garlic, minced
4½ cups F&L chicken stock
1 cup Grana-style cheese, grated
½ cup freshly-chopped parsley
Sea salt and fresh ground pepper

Method:
1. Melt the butter in a large saucepan over medium heat. Add in the onions and garlic and sauté for about 4-5 minutes or until the vegetables are softened.

2. Add in the orzo, and cook for about a minute, stirring constantly. Add in broth and then salt and pepper to taste and bring the mixture to a boil. Remove from heat and sprinkle in the cheese, mixing well.

3. Meanwhile, preheat the oven to 350° and grease a 2-quart baking dish. Add the orzo mixture and bake for 35-40 minutes, until all the liquid has been absorbed. Remove from oven and garnish with the chopped parsley before serving.

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