Here’s a simple, tasty way to make Spinach Mushroom Orzo—a comforting, veggie-packed dish:
Ingredients (serves 2–4)
- 1 cup orzo pasta
- 2 tbsp olive oil or butter
- 1 small onion, finely chopped
- 2 cloves garlic, minced
- 8 oz (225 g) mushrooms, sliced
- 2 cups fresh spinach (or more if you like)
- 2 cups vegetable or chicken broth
- 1/4 cup grated Parmesan cheese (optional)
- Salt and pepper to taste
- Optional: a squeeze of lemon juice or a pinch of red pepper flakes
Instructions
- Cook the orzo:
- In a medium pot, bring broth to a boil.
- Add orzo and cook, stirring occasionally, until most of the liquid is absorbed (about 8–10 minutes).
- Sauté the veggies:
- While the orzo cooks, heat olive oil or butter in a large skillet over medium heat.
- Add onions and garlic; sauté for 2–3 minutes until fragrant.
- Add mushrooms and cook until soft and golden, about 5–6 minutes.
- Combine:
- Add the cooked orzo to the skillet with mushrooms.
- Stir in fresh spinach until wilted.
- Add Parmesan cheese (if using), salt, and pepper.
- Optional: squeeze a little lemon juice for brightness.
- Serve:
- Serve hot as a side dish or a light main course.
💡 Tips:
- You can add cooked chicken, shrimp, or sausage for extra protein.
- For creamier orzo, stir in 1–2 tbsp of cream or cream cheese at the end.
If you want, I can also give you a one-pan version that cooks the orzo right in the skillet with the veggies—less dishes, same flavor. Do you want that version?
