Orzo Bowl with Mushroom Shawarma and Ladolemono
Get ready to “bowl over” your guests with this delicious plant-forward bowl using a blend of orzo pasta, quinoa and black rice as the base. This Barilla Orzo Bowl with Mushroom Shawarma and Ladolemono is great for grab-n-go or takeout, and is easily customizable. The shawarma-spice blend used on the mushrooms is a flavor secret you’ll find lots of uses for! This dish is perfect for an action station or bowl-bar setup, and holds really well for grab-n-go. Find the video, recipe, and printable recipe PDF below!
Yield: 4 Portions
Method
For the Orzo: Bring a large pot of water to a boil. Add a handful of salt and bring back to a boil.
Rain in the orzo, stir and cook for 10 minutes or until cooked through. Drain well and pour onto an oiled baking sheet in a single layer. Drizzle with extra virgin olive oil and season with salt and pepper. Let cool.
For the Olive Mixture: Combine olives, capers, pepperoncini, garlic, zest, parsley, and olive oil in a bowl and let sit at room temperature, loosely covered, for 4 hours to overnight.
For the Ladolemono: In a bowl, combine lemon juice, honey, yogurt, and salt. Whisk together. Slowly add in the canola oil and extra-virgin olive oil, whisk to emulsify or blend.
For the Shawarma Spice Mix: Combine all ingredients and set aside.
For the Mushrooms: Preheat a 400°F oven.
In a medium bowl whisk together spice mix, garlic, oil, and salt. Toss with mushrooms. Place in a single layer on a baking sheet. Roast until tender and slightly brown.
For the Orzo Mixture: Combine the Barilla Orzo Pasta, barley, quinoa, zucchini, and parsley in a large bowl. Drizzle with Ladolemono. Season with salt and pepper
To Assemble: Toss the cherry tomatoes and parsley with olive oil. Season with salt and pepper.
Toss the cucumbers with mint, salt and pepper.
Place a spoonful of the Orzo Mixture into a bowl. Top with a spoonful of the Olive Mixture, a spoonful of cherry tomatoes, a spoonful of cucumbers, a few crumbles of feta cheese, and a few pieces of Shawarma-Spiced Mushrooms. Drizzle with Ladolemono.
Ingredients
Orzo
1 gal., water
1 box, Barilla Orzo Pasta
as needed, extra virgin olive oil
as needed, salt
as needed, ground black pepper
Olive Mixture
¼ cup, Kalamata olives, pitted, rinsed, sliced
2 tbsp., capers, drained, rinsed
3 ea., pickled pepperoncini, seeded, sliced into thin strips
4 ea. garlic cloves, peeled, sliced thin
1 tsp., lemon zest
1 tbsp., parsley, chopped
¼ cup, extra virgin olive oil
Ladolemono
¼ cup, lemon juice
1 tsp., honey
1 Tbsp., greek yogurt
as needed, salt
2 oz., Canola oil
2 oz., extra virgin oilve oil
Shawarma Spice Mix
1 tbsp., cumin seeds, toasted, ground
½ tsp., coriander seeds, toasted, ground
1 ea., cardamom pod, ground, a pinch
1 ea., cinnamon, ground, a pinch
½ tsp., turmeric
½ tsp., paprika
1 ea., ground black pepper, a pinch
¼ tsp., sumac
½ tsp., Aleppo pepper
½ tsp., onion, granulated
½ tsp., salt
Shawarma-Spice Mushrooms
2 tbsp., Shawarma-Spiced Mix (see above)1 ea., Garlic clove, smashed to a paste with salt
¼ cup , olive oil
as needed, salt
1 lb. , Trumpet royal mushrooms, cut in ¼ lengthwise
Orzo Mixture
2 cups , Barilla Orzo Pasta, cooked
¾ cup , black rice or purple barley, cooked
¾ cup, quinoa, cooked
1 cup , zucchini, ½ “ dice, sautéed
4 tbsp. , parsley, coarsely chopped
2 tbsp. or as needed, Ladolemono (see above)
1 cup , cherry tomatoes, cut in half
¼ cup , parsley leaves
2 tbsp. , extra-virgin olive oil
1 cup , cucumbers, cut ¼ lengthwise, cut into ¼” thick pieces
1 tb. , mint, chopped
½ cup , dry feta cheese, rinsed in cold water, patted dry
This recipe and video were produced by The Culinary Institute of America as an industry service,
thanks to the sponsorship and support of Barilla America.
