Mushroom Orzo

I knew I didn't have everything it called for (such as porchini mushrooms), so I made it up as I went. I cooked the orzo according to the package directions. In a separate pan, I melted some butter, then sauted red onion and thyme. By this point, the orzo was cooked al dente, so I decided to let it cook the rest of the way with the mushrooms, onions and wine. It didn't take much longer before it was done. To top it off, I added some Parmesan cheese, which didn't seem to do a whole lot. But overall, it was alright. I served it as the side to a rosemary-thyme chicken breast I cooked up. The chicken was great, but the orzo was a bit flavorless. I didn't really mind, I wasn't in the mood to spice it up too much more. But the dish has a lot of potential. Fresh herbs would have been key, but since I didn't have them, I made do with what I did have. So if you make this at home, spice it up! Add some of your favorite herbs and spices, and let me know how it turns out!

Adapted from Luke's Wild Mushroom Orzo

Ingredients

6 button mushrooms, sliced

1/2 red onion, diced

Thyme, Salt & Pepper, to taste

1/4 box orzo

2 tablespoons white wine

Directions

1. Cook desired amount of orzo (I made about 1/4 box) according to 'al dente' directions on the box.

2. Meanwhile, saute red onion in butter. Add the sliced mushrooms.

3. When the mushrooms start to color, add the seasonings. Cook until mushrooms have shrank in size and darkened in color.
4. Deglaze pan with wine.

5. Add orzo in with mushrooms. Cook until all wine is absorbed.