Wild Mushroom & Herb Chickpea Orzo

Recipe courtesy of Kevin D’Onofrio

3 lbs. Barilla® Chickpea Orzo
4 ea. Spanish Onions, peeled, medium dice, cores removed
4 lbs. Fresh Wild Mushrooms, sliced
3 Tbsp. Fresh Parsley, minced, stems removed
1 Tbsp. Rosemary Leaves, minced
1 1/2 Tbsp. Thyme Leaves, minced
1/4 lb. Unsalted Butter
1 1/4 c Extra Virgin Olive Oil
3 1/2 Mushroom Broth, hot
1 1/4 c Chablis White Wine
5 Tbsp. Minced Garlic
2 1/2 c Shredded Asiago Cheese
2 1/2 tsp. Black Pepper
To taste, salt
  1. Bring 4 ½ Gallons of water to a boil and boil Orzo, 9 minutes. Strain and run under cold water to stop the cooking process and set aside.
  2. In a large pan, melt butter and add oil. Place on medium high heat and add onions for @ 5 minutes to soften.
  3. When onions are translucent, add garlic and saute until fragrant.
  4. Add mushrooms and saute until browned.
  5. Add Chablis and cook out alcohol about 5-8 minutes longer.
  6. Add Orzo and about ¾ of the mushroom broth.
  7. Fold in the fresh herbs and black pepper.
  8. Add more mushroom broth, as needed, to desired consistency.
  9. Fold in Asiago Cheese, making sure not to make dish too salty.
  10. Taste and adjust seasoning, as needed.
  11. Place in desired serving bowl and garnish w/ more cheese and herbs, as desired.

Chef Notes:

Taste mushroom broth before adding and adjust as needed, so it doesn’t get too salty.