WILD MUSHROOM & HERB CHICKPEA ORZO

INGREDIENTS

• 3 lbs Barilla® Chickpea Orzo
• 4 lbs Fresh Wild Mushrooms, sliced
• 1 Tbsp Rosemary Leaves, minced
• 1/4 lb. Unsalted Butter
• 3 1/2 Mushroom Broth, hot
• 5 Tbsp Minced Garlic
• 2 1/2 tsp. Black Pepper
• 4 ea Spanish Onions, peeled, medium dice, cores removed
• 3 Tbsp Fresh Parsley, minced, stems removed
• 1 1/2 Tbsp. Thyme Leaves, minced
• 1 1/4 c Extra Virgin Olive Oil
• 1 1/4 c Chablis White Wine
• 2 1/2 c Shredded Asiago Cheese
• To taste, salt

PREPARATION

1. 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. 2.In a large pan, melt butter and add oil. Place on medium high heat and add onions for @ 5 minutes to soften.
3. 3.When onions are translucent, add garlic and saute until fragrant.
4. 4.Add mushrooms and saute until browned.
5. 5.Add Chablis and cook out alcohol about 5-8 minutes longer.
6. 6.Add Orzo and about ¾ of the mushroom broth.
7. 7.Fold in the fresh herbs and black pepper.
8. 8.Add more mushroom broth, as needed, to desired consistency.
9. 9.Fold in Asiago Cheese, making sure not to make dish too salty.
10. 10.Taste and adjust seasoning, as needed.
11. 11.Place in desired serving bowl and garnish w/ more cheese and herbs, as desired.