Mushroom And Asparagus Grain Bowl

With chewy orzo, crunchy asparagus, and silky sautéed mushrooms, this grain bowl is bursting with flavor and texture. Make it for lunch or a light dinner.

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  • Category Title Grain Bowl

  • Cuisine Type American

  • Level Simple

Recipe By: Delallo



  • In a large pot, bring water to a boil. Add asparagus and salt. Cook for 3 to 4 minutes, or until stalks become bright green. Remove from boiling water and transfer to a bowl of ice water. Drain and set aside.
  • Heat oil in a large skillet over medium-high heat. Add mushrooms and cook stirring occasionally, until browned and liquid has evaporated, about 6 minutes.
  • Meanwhile, bring a large pot of salted water to a boil. Cook orzo for al dente texture, according to package instructions. Drain, transfer to a large bowl and set aside to cool.
  • To make the vinaigrette, combine vinegar, mustard, zest, juice, thyme and salt and pepper in a small bowl. Using a whisk, slowly pour in olive oil while stirring constantly. Adjust seasoning as needed.
  • Add the vinaigrette to the orzo and toss well. Divide evenly into bowls and top with mushrooms, asparagus, scallions and almonds.
  • Sprinkle with Parmigiano-Reggiano and dill (optional).

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