Mushroom Orzo - the one I catered

It is a brisk (okay, more than brisk) day. A perfect day for staying inside and cooking up a storm. Right now, my house smells divine because I'm making chicken broth on the stove top. It's been going for an hour and a half but I think I'll let it do it's low simmer for at least another couple of hours. I'm also feeling the urge to make some cookies so that'll be part of the afternoon's agenda.

I had my first foray into catering a few weeks ago. It was a lot of work but it was confirmed to me that it is actually something I enjoy. With planning and lots of lists I actually slept very well the night before and if you know me, you can tell how at ease I must have been.

While not everything was as perfect as I had wanted it to be, I did receive positive feedback. The most commented on item was the Mushroom Orzo. The original recipe came from allrecipes.com and can be found here. However, I knew I wouldn't be able to make it for 40 people on top of the stove top so I adjusted the recipe for the oven. If you are making it simply for your family, by all means - use the stove top - it will be faster and probably less mess. If you want a creamier orzo, let this overcook just slightly and stir. If it seems too dry, add more chicken broth - it's all good in the end! Oh, and you don't have to, but I would recommend baby bella mushrooms instead of the white buttons. The flavor intensity it just all that more (however, I did not use them for the event). This recipe makes a lot - at least feeding 8-10 people, you may want to cut it in half for your family.

Mushroom Orzo

Ingredients:

3 tablespoons olive oil 2 onions, chopped 1 pound fresh mushrooms, chopped

3 cups chicken broth 2 cups uncooked orzo pasta salt and pepper to taste 2 teaspoons dried thyme

Preheat the oven to 350 degrees F (175 degrees C) Heat oil in a large heavy saucepan over medium-high heat. Saute onion, thyme, and mushrooms until tender and golden brown, season with salt and pepper to taste. Add orzo and cook slightly. Place orzo mixture in a 9x 13 pan. Add 3 cups chicken broth. Cover with aluminum foil tightly and cook for 30 minutes. Take off foil, stir, cook longer if desired consistency is not reached. If desired, sprinkle with fresh chopped parsley.