Mushroom Spinach Orzo Dish (Print Version)
# Ingredients:
→ Mushrooms
01 -
1 tablespoon extra virgin oil
02 -
8 oz crimini or baby bella mushrooms, thinly sliced
03 -
Salt and black pepper for seasoning
→ Creamy orzo
04 -
1 cup uncooked orzo
05 -
2 cups stock or chicken broth
06 -
5 cloves finely chopped garlic
07 -
½ teaspoon Herbs from Provence or Italian mix
08 -
½ teaspoon smoky paprika, with extra for adjusting
09 -
¼ teaspoon salt, with extra for adjusting
10 -
5 oz spinach leaves
11 -
½ cup cream
12 -
¼ teaspoon hot pepper flakes, with extra for adjusting
# Instructions:
01 -
Warm oil in a big, deep, sturdy skillet. Toss in sliced mushrooms with a good amount of salt and pepper, cooking on medium-high for 1-2 minutes until they're soft and slightly brown. Take half the mushrooms out and set them aside.
02 -
Using the same pan with leftover mushrooms, throw in the dry orzo, stock, chopped garlic, herb mix, smoky paprika, and ¼ teaspoon salt.
03 -
Let the mix bubble up, then turn down to medium-low and cook for 5-10 minutes. Stir now and then so nothing sticks until the orzo gets soft.
04 -
During the last 5 minutes of cooking, mix in the spinach and let it shrink down into the orzo.
05 -
On low-medium heat, pour in the cream slowly. Don't let it boil.
06 -
Add more salt and smoky paprika if you want. Mix in the saved mushrooms.
07 -
Scoop onto plates and top with a dash of hot pepper flakes for some kick.
# Notes:
01 -
You'll find this meal feels like risotto but it's way easier with hardly any stirring.
02 -
Works great as a standalone veggie dinner or paired with chicken or seafood.
03 -
Switch to veggie stock instead of chicken stock for a fully vegetarian option.