Directions

Heat 2 TBSP of oil in sauté pan over medium high heat. When oil is hot add chopped onion and sauté until soft and translucent (approximately 5 minutes)
Slice white mushrooms into bite sized pieces and add to sauté pan with 4 TBSP of butter. Season with 1/2 tsp of salt and pepper and sauté the mushrooms and onions for an additional 4 minutes.
Once the sautéing is finished. Add 4 tsp of minced garlic to pan and sauté for 30 additional seconds. Add pinot grigio to pan and allow to reduce until most of the liquid is gone.
While sauté pan is reducing add 2 TBSP of oil to pot over medium heat. When oil is hot add orzo to the pot, stir continuously for about 2 minutes to toast. Make sure you don't burn the orzo. You just want to toast it too add a nutty flavor to the dish. Once toasted add 32 oz of chicken broth to pot along with 1/2 tsp of salt and pepper. Bring pot to boil and then simmer for 5 minutes or until the orzo has absorbed the liquid. Stir occasionally so orzo doesn't stick to the bottom of the pan or clump together.
While orzo simmers, add lemon juice, sour cream and tarragon to sauté pan with onions and mushrooms. Leave sauté pan on medium high heat and stir until the sauce has reached a more reduced and thicker consistency. Once sauce has finished. Combine with orzo and stir well, making sure you coat all the orzo with the sauce.
Serve immediately and enjoy!

Calories

743

Fat

28 g

Sat. Fat

15 g

Carbs

98 g

Fiber

5 g

Net carbs

92 g

Sugar

10 g

Protein

22 g

Sodium

1550 mg

Cholesterol

77 mg