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–+ servings
Healthy Toddler Creamy Mushroom Orzo with Peas & Chicken

Toddler Friendly One Pot Mushroom Orzo

An easy recipe for baby led weaning, a picky eater, and the rest of the family!
5 from 1 vote
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Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Course Main Course
Cuisine Italian
Servings 6

Equipment

  • 1 Dutch Oven or large pot

Ingredients
  

  • 2 cups water
  • 16 cremini mushrooms (sliced)
  • 2 ½ cups orzo (dry)
  • 2 cups milk
  • 2 oz chicken breast (cubed)
  • 2 cups peas (fresh or frozen)
  • 1 cup basil leaves (roughly chopped)
  • ¼ cup parmigiano reggiano (grated)
  • ½ lemon (juiced)

Instructions
 

  • Prep your ingredients by slicing the mushrooms, chopping the basil, and cutting the chicken into cubes.
  • In a large pot or Dutch oven, heat a splash of the water over medium-high heat. Cook the mushrooms until soft, about five to eight minutes, adding more water as needed to prevent sticking.
  • Add the orzo, rice milk, chicken, peas, and the remaining water and salt. Bring to a simmer and cook uncovered, stirring occasionally for about 10 minutes or until the orzo is al dente. Add a splash of rice milk if more liquid is needed.
  • Stir in the basil and parmigiano reggiano. Divide into bowls and squeeze lemon juice over top to taste.
  • Enjoy!

Video

Notes

You can refrigerate in an airtight container for up to three days! So it’s great for leftovers and lunch packing.
Keyword egg free, family meal, nut free, one-pot meal, soy free, toddler friendly
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