Orzo is a type grain often times referred to as Orzo Pasta. Depending on the market it is either shelved with the pasta or the rice. Or you can readily find it in the bins of a health food market. All my small town grocery store offered was a box of Orzo with a season packet similar to those boxes of Rice-a-Roni.
Lemon Orzo with mushrooms and pine nuts is one of my favorite side dishes. I love the excitement the lemon lends to this light fresh dish.
Source: Rachael Ray
1 pound orzo
3/4 cup pine nuts, toasted
3/4 cup chopped flat-leaf parsley
Juice of 2 lemons, plus grated peel of 1 lemon
Two 6-ounce packages sliced white mushrooms
In a large pot of boiling, salted water, cook the orzo until al dente; drain and return to the pot. Stir in the pine nuts, parsley, lemon juice, lemon peel and 2 tablespoons extra-virgin olive oil; season with salt and pepper. In a skillet, heat 1/4 cup olive oil over high heat until rippling. Add the mushrooms and cook, stirring occasionally, until browned, about 7 minutes. Divide the orzo among 4 plates and top with the mushrooms.