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[WIP] Dump baked mushroom orzo recipe

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# Ingredients
- [ ] BROCCOLI FLORETS: 10 oz, steamed and chopped
- [ ] OLIVE OIL: 2 tbsps
- [ ] ONION: 1/2, diced
- [ ] MUSHROOMS: 8oz, wiped clean, well chopped
- [ ] GARLIC: 2 cloves, minced
- [ ] PEPPER: to your taste
- [ ] WHITE WINE: 2/3 c.
- [ ] RED PEPPER FLAKES: 1 pinch
- [ ] THYME: 2 tsps, fresh or not
- [ ] BROTH: 3c., veg. or chicken
- [ ] ORZO: 1 c., uncooked
- [ ] SALT: to taste
- [ ] HEAVY CREAM: 1/2 c.
- [ ] LEMON ZEST: from 1 lemon
- [ ] FONTINA OR ITALIAN BLEND CHEESE: 4oz., grated
## Optional toppings
- [ ] PANKO: 1 c.
- [ ] PARMESAN: 1/4 c.
- [ ] PARSLEY: chopped, fresh
# Steps
- [ ] Steam your broccoli florets, then chop and set them aside to begin to cool.
- [ ] Choose an 8" dutch oven (10" if making a double-batch).
- [ ] Preheat the oven to 400 degrees.
- [ ] In your pot, heat your oil. Add the onion, and sauté a few minutes until tender.
- [ ] Add the mushrooms, garlic and pepper; sauté, then cover and let steam, stirring occasionally, for another 5 minutes.
- [ ] Stir in wine, raise heat, and cook down uncovered for 5 minutes.
- [ ] Add the orzo and broth and bring to a simmer; reduce heat to keep simmering for 5 minutes. (Stir once a minute with a spatula to keep the orzo from sticking to the bottom of the pot).
- [ ] Run cold water on the outside of the pot to bring its contents below steaming (below 170*F).
- [ ] Add the steamed broccoli, lemon zest, cheese, red pepper flakes, thyme, and then cream; salt to taste.
- [ ] Fold everything to combine. It should be loose.
- [ ] Sprinkle the panko and parm on top (drizzle olive oil if desired). Bake for 20 minutes, uncovered, until the top is golden brown.
# Quick Guide
## Prep
- [ ] Oven to 400*F
## Pan Sautee I
- [ ] Cast iron on medium
- [ ] OLIVE OIL: 2 tbsps
- [ ] ONION: 1/2, diced
- [ ] 5 minutes, until soft
## Pan Sautee II
- [ ] GARLIC: 2 cloves, minced
- [ ] RED BELL PEPPER: 1, diced
- [ ] KALE: 2 c., chopped
- [ ] OREGANO: 2 tsps, dried
- [ ] RED PEPPER FLAKES: 1 pinch
- [ ] SALT: 1 tsp
- [ ] 5 minutes, until kale is wilted
## Pan Sautee III
- [ ] TOMATO PASTE: 3 tbsps
- [ ] Sautee, 1-2 minutes
## Pan Boil + Pan Bake
- [ ] ORZO: 1 c., uncooked
- [ ] FIRE-ROASTED DICED TOMATOES: one 14-oz can
- [ ] PROTEIN: 1–2 c., cooked
- [ ] CHICKEN
- [ ] or CHICKPEAS
- [ ] BROTH: 2 1/2 c., vegetable or chicken
- [ ] Bring to a simmer.
- [ ] Bake, 10-15 minutes
## Optional toppings
- [ ] BUTTER: 1–2 tbsps
- [ ] FETA: 1/2 c., for topping
- [ ] DILL: 3 tbsps, for topping
- [ ] LEMON: squeezed, for serving
Ingredients
Grease an 8” pan or 10” oven-proof skillet. Preheat the oven to 400’.
In another pot, heat the broth to a gentle boil. Add the orzo and cook for about 7 minutes until just tender. Yes, it will absorb most of the moisture.
Transfer the orzo and any residual broth to the pot with the mushrooms. Add the steamed broccoli, cream, lemon zest, cheese and another pinch of salt and pepper. Fold everything to combine. It should be loose.
Transfer the mixture to your prepared pan. Sprinkle the panko and parm on top, and drizzle it with olive oil . Bake for 20 minutes, uncovered, until the top is golden brown.
Garnish with fresh herbs.
(it can be refrigerated for a day or frozen at this point. Bring the refrigerated one to room temperature before baking. Cook the frozen one, covered for 25 then uncovered for 20)