A delightful and easy-to-make dish combining the bright flavors of lemon with the earthy taste of mushrooms and the crunch of toasted almonds.
Cook the orzo in a large pot of boiling salted water until al dente, then drain and return to the pot.
Stir the orzo occasionally while cooking to prevent it from sticking together.
Toast the sliced almonds in a dry skillet over medium heat until golden and fragrant, then set aside.
Keep an eye on the almonds as they can burn quickly once they start to brown.
Heat the olive oil in the skillet over medium-high heat, then add the mushrooms and sauté until browned and tender.
Avoid overcrowding the skillet to ensure the mushrooms brown evenly.
Zest and juice the lemon, then mix the zest, juice, parsley, and toasted almonds into the orzo.
Add the lemon juice gradually and taste to adjust the tanginess to your preference.
Season the orzo mixture with salt and black pepper to taste, then divide among plates and top with the sautéed mushrooms.
Garnish with additional parsley for a fresh and vibrant presentation.
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