The Incas made quinoa famous and NASA later rediscovers it as a high-protein, high-flavor grain. Need I say anything else?
| Prep Time: | 5 mins |
| Cook Time: | 25 mins |
| Additional Time: | 5 mins |
| Total Time: | 35 mins |
| Servings: | 3 |
| Yield: | 3 servings |
Ingredients
- 2 tablespoons butter
- 2 cloves garlic, minced
- ¾ cup orzo
- 2 cups chicken stock, divided
- 2 ounces sliced fresh mushrooms
- 1 cup finely grated Parmesan cheese
- ½ teaspoon garlic salt
- ¼ teaspoon dried crushed rosemary
Instructions
- Turn on a multi-functional pressure cooker (such as Instant Pot®) and select Saute function. Add butter and melt. Stir in garlic and saute until fragrant, about 1 minute. Stir in orzo and 1 1/2 cups chicken stock; mix well. Cancel Saute function. Close and lock the lid. Select high pressure according to manufacturer’s instructions; set timer for 6 minutes. Allow 10 to 15 minutes for pressure to build.
- Release pressure carefully using the quick-release method according to manufacturer’s instructions, about 5 minutes. Unlock and remove the lid. Add mushrooms and switch to Saute mode.
- Stir in Parmesan cheese, garlic salt, and rosemary. Stir in remaining 1/2 cup chicken broth 1 tablespoon at a time until the orzo takes on a creamy texture, about 3 minutes.
Nutrition Facts
| Calories | 380 kcal |
| Carbohydrate | 41 g |
| Cholesterol | 44 mg |
| Dietary Fiber | 2 g |
| Protein | 18 g |
| Saturated Fat | 10 g |
| Sodium | 1225 mg |
| Sugars | 3 g |
| Fat | 17 g |
| Unsaturated Fat | 0 g |