Spinach Mushroom Orzo

Description

Spinach Mushroom Orzo is a comforting, one-pan pasta dish made with tender orzo simmered in a savory broth, earthy mushrooms, fresh spinach, and a touch of parmesan for creaminess. It’s a perfect quick dinner or side dish—wholesome, flavorful, and ready in under 30 minutes.

Ingredients for Spinach Mushroom Orzo

• 1 cup orzo pasta (about 200g)

• 2 tbsp olive oil (or butter)

• 1 small onion, finely chopped

• 3 cloves garlic, minced

• 8 oz (225g) mushrooms, sliced (white button or cremini)

• 3 cups fresh spinach, roughly chopped

• 3 cups vegetable or chicken broth (low sodium)

• ½ cup grated Parmesan cheese (optional for vegan: nutritional yeast)

• ½ tsp salt (adjust to taste)

• ¼ tsp black pepper

• ½ tsp dried thyme or Italian seasoning

• 1 tbsp lemon juice (optional, for brightness)

Instructions

1. Sauté Aromatics

   • Heat olive oil in a large skillet or saucepan over medium heat.

   • Add onion and cook for 3–4 minutes until softened.

   • Stir in garlic and cook for another 30 seconds until fragrant.

2. Cook Mushrooms

   • Add sliced mushrooms and cook for 5–6 minutes until golden brown and their liquid has evaporated.

3. Toast the Orzo

   • Stir in the orzo pasta and cook for 1–2 minutes to lightly toast it—this adds a nutty flavor.

4. Simmer

   • Pour in the broth, add thyme (or Italian seasoning), salt, and pepper.

   • Stir, bring to a boil, then reduce heat to low and simmer uncovered for 10–12 minutes, stirring occasionally, until orzo is tender and most of the liquid is absorbed.

5. Add Spinach

   • Stir in spinach and cook for 1–2 minutes until wilted.

6. Finish

   • Stir in Parmesan cheese and lemon juice (if using).

   • Taste and adjust seasoning if needed.

7. Serve

   • Serve warm as a main or a side, garnished with extra Parmesan or fresh herbs if desired.

Notes

• For creamier texture: Stir in 2–3 tbsp cream or half-and-half before serving.

• For vegan version: Use vegetable broth and nutritional yeast instead of Parmesan.

• Make-ahead tip: Cook orzo slightly underdone if reheating later, as it continues to absorb liquid.

Tips

• Use baby spinach for a more delicate texture.

• Don’t skip toasting the orzo—it deepens the flavor.

• If broth evaporates too quickly, add a splash of water or more broth.

• For a protein boost, add grilled chicken, shrimp, or white beans.

Servings

• Yield: 4 servings as a main dish, 6 servings as a side.

• Serving size: ~1 cup cooked orzo mixture.

Nutritional Info (per serving, without extra toppings)

• Calories: ~290 kcal

• Protein: 11g

• Carbohydrates: 42g

• Fat: 9g

• Saturated Fat: 3g

• Fiber: 4g

• Sodium: 650mg

• Sugars: 4g

Benefits

• Quick & easy: Ready in under 30 minutes, minimal cleanup.

• Nutrient-rich: Spinach provides iron, folate, and vitamins A & C; mushrooms offer antioxidants.

• Versatile: Works as a light main course or hearty side dish.

• Customizable: Easily adapted for vegan, dairy-free, or higher-protein needs.

Q & A

Q1: Can I use frozen spinach?
Yes! Thaw and drain it well before adding to prevent excess water.

Q2: Can I use another pasta?
Small pasta shapes like ditalini or small shells work, but cooking time may vary.

Q3: How can I make it richer?
Stir in cream, mascarpone, or a dollop of cream cheese before serving.

Q4: Can I make this gluten-free?
Yes, use gluten-free orzo or small GF pasta.

Q5: How do I store leftovers?
Refrigerate in an airtight container for up to 3 days. Add a splash of broth when reheating to loosen texture.