Chicken and mushroom orzo in a multicooker

Name: Chicken and mushroom orzo in a multicooker
Ingredients: 1 tablespoon olive oil; 1 medium onion (150 g); 2 garlic cloves; 300 g chicken breast; 300 g fresh mushrooms; 250 g orzo pasta; 600 ml chicken broth; 1 teaspoon salt; 1/2 teaspoon ground pepper; 1 teaspoon dried basil

Pasta/Pizza - Chicken and mushroom orzo in a multicooker by Carmen A. - Recipia

Chicken and mushroom orzo in a multicooker cooks first on FRY, then on STEW, in a pot with chicken broth. The small, rice-shaped pasta absorbs the liquid and softens, with strips of chicken and mushrooms nestled among it; dried basil goes in halfway through cooking. I like to serve it straight away, while the mixture still moves easily in the pot. Prep: 15 minutes. Cook: 35 minutes. Total time: 50 minutes. Serves: 3. About 500 kcal and 37 g of protein per serving.

Ingredients

1 tablespoon olive oil
1 medium onion (150 g)
2 garlic cloves
300 g chicken breast
300 g fresh mushrooms
250 g orzo pasta
600 ml chicken broth
1 teaspoon salt
1/2 teaspoon ground pepper
1 teaspoon dried basil

Preparation

1. Finely chop the onion and garlic. Pat the chicken breast dry with paper towels and cut it into thin strips. Rinse and drain the mushrooms, then slice them thinly. 2. Set the multicooker to FRY for 15 minutes. Add 1 tablespoon of olive oil and the onion; stir from time to time until it softens slightly. 3. Add the garlic and, after a few seconds, the chicken strips. Stir from time to time until the chicken is white on all sides. 4. Add the mushrooms and stir until they start to soften. 1 minute before the FRY program ends, add the orzo and stir gently. 5. Pour in 400 ml of chicken broth. Add 1 teaspoon of salt and 1/2 teaspoon of pepper, close the appliance and start STEW for 20 minutes. 6. After 10 minutes, lift the lid and add 200 ml of chicken broth and 1 teaspoon of dried basil. Close the appliance and let the program finish. 7. Keep the dish on the keep-warm setting until serving.

Notes

Store the dish in a sealed container in the fridge for up to 3 days. After rinsing, pat the mushrooms dry if they are still wet; water on the slices can thin the mixture. Strips cut to an even thickness cook more evenly than strips of different thicknesses. The orzo may absorb liquid while it sits on keep warm; if so, stir in 1-2 tablespoons of hot broth. Start the appliance about 50 minutes before the meal. Serve with a simple green salad. For a meat-free version, replace the chicken with 150 g more mushrooms and the chicken broth with 600 ml of vegetable broth; regular orzo contains gluten.