Creamy Mushroom Stroganoff over Saffron-Infused Orzo Pasta (Vegetarian)

Allergens

None

Ingredients

• 8 oz orzo pasta
• 1 tsp saffron threads
• 2 cups vegetable broth
• 1 lb cremini mushrooms, sliced
• 1 medium onion, chopped
• 2 cloves garlic, minced
• 1 cup sour cream
• 1/4 cup fresh parsley, chopped
• Salt and pepper, to taste

Instructions

1. In a large pot, bring water to a boil. Cook orzo pasta according to package instructions until al dente. Drain and set aside.
2. In a separate saucepan, heat 1 cup of vegetable broth and add saffron threads. Let it steep for 5 minutes to infuse the broth with saffron flavor.
3. In a large skillet, sauté sliced cremini mushrooms until tender and slightly browned. Add chopped onion and cook until softened. Stir in minced garlic and cook for another minute.
4. Gradually add the remaining vegetable broth to the skillet with mushrooms, onions, and garlic. Bring to a simmer and let it cook for 5 minutes.
5. Remove skillet from heat and stir in sour cream until well combined. Season with salt and pepper to taste.
6. Gently mix saffron infused broth into the cooked orzo pasta.
7. To serve, place a portion of saffron orzo on each plate, then top with mushroom stroganoff sauce. Garnish with chopped parsley.

Chef’s Insight

To enhance the saffron flavor, toast the saffron threads lightly before steeping them in the vegetable broth.

Notes

If you prefer a more intense saffron flavor, add an additional pinch of saffron threads.