Vegetarians

Creamy Mushroom And Spinach Orzo

Ingredients

  • 2 tablespoons olive oil
  • 1 tablespoon (13 g) unsalted butter
  • 1 small yellow onion finely diced
  • 1 pound (450 grams) cremini mushrooms aka chestnut mushrooms, sliced thinly into ¼ inch slices
  • ½ teaspoon salt
  • 4 cloves garlic minced
  • 8 ounces (225 grams) orzo uncooked
  • 2 cups (480 ml) low sodium vegetable stock
  • 2 cups (480 ml) half and half single cream in the UK
  • ¼ teaspoon ground black pepper
  • 1 cup (85 grams) parmesan freshly grated, plus more for serving
  • 3 cups (100 grams) baby spinach leaves

Instructions

  • In a large skillet, over medium-high heat, heat olive oil and melt the butter. Add onions and saute for 3 minutes, then add the mushrooms (season with salt) and cook for 2-3 more minutes until the mushrooms have softened. Add garlic, and cook for 30 seconds.
  • Add the orzo, toast for 30-60 seconds, then pour in the vegetable stock and half and half. Give everything a stir, bring to a simmer, and season with ground black pepper.
  • Cook the orzo uncovered for about 10 minutes, stirring everything every minute to avoid orzo from getting stuck to the bottom of the pan.
  • Stir in the parmesan and baby spinach leaves until the parmesan has completely melted in the sauce, and the spinach is wilted (about 1 minute). If needed add a splash of milk or water to thin out the sauce. Remove from the heat, and serve.

Notes:

  • This recipe makes about 6 side-dish-sized servings but might want to plan on 3-4 servings if this is your main dish.
  • This recipe works with regular orzo or whole wheat orzo! You can also use gluten-free orzo. Just keep in mind that different types of pasta may require more or less time to cook, so keep an eye on the pan, especially at the end. Add a splash of broth and continue cooking if needed until the pasta is tender.
  • There’s no need to cover the skillet when making this recipe. The orzo will absorb some of the liquid, and the rest will evaporate and thicken to create the sauce.
  • Choose a pan that is large enough to hold everything. I used a 12-inch skillet that is just slightly deeper than a typical frying pan. I cook so many skillet meals and  casseroles in this  enameled cast iron pan
  • Be sure to keep the heat to a simmer. Any hotter and you risk the liquid evaporating too fast.
  • Don’t Walk Away From the Stove! You need to stir the orzo at least once a minute while it’s simmering so that it doesn’t stick to the bottom of the pan and start burning.
  • You may need to add a splash of liquid at the end to loosen up the sauce. broth, milk, or water will do the trick.
  • Don’t burn the garlic. It only needs about 30 seconds in the hot pan before you stir in the orzo. Burnt garlic isn’t tasty, but very slightly sauteed garlic is!
  • If you want to add meat to this dish, stir in cooked  shredded chicken or diced steak at the end, and heat until warmed through.
  • Store leftovers in an airtight container in the fridge for up to 4 days. Reheat in the microwave, adding a splash of liquid if needed.

Nutrition Information

Calories: 429kcal, Carbohydrates: 43g, Protein: 19g, Fat: 21g, Saturated Fat: 10g, Polyunsaturated Fat: 2g, Monounsaturated Fat: 8g, Trans Fat: 0.1g, Cholesterol: 45mg, Sodium: 612mg, Potassium: 1241mg, Fiber: 5g, Sugar: 7g, Vitamin A: 11567IU, Vitamin C: 36mg, Calcium: 431mg, Iron: 4mg
the recipe from:https://littlesunnykitchen.com/
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