Spinach Mushroom Orzo
This delightful dish combines tender orzo pasta with fresh spinach and earthy mushrooms for a satisfying meal that's perfect for lunch or dinner. It's quick to make and packed with flavor.
Equipment
- 1 large pot
- 1 colander
- 1 skillet
- 1 measuring cups and spoons
- 1 cutting board
Ingredients
- 1 cup orzo pasta
- 2 tablespoons olive oil
- 1 medium onion, diced
- 3 cloves garlic, minced
- 8 ounces mushrooms, sliced such as cremini or button mushrooms
- 4 cups fresh spinach
- ½ cup vegetable or chicken broth
- ¼ cup grated Parmesan cheese optional
- to taste salt
- to taste pepper
- 1 teaspoon Italian seasoning optional
- ½ lemon Juice of half a lemon optional
Instructions
- Bring a large pot of salted water to a boil. Add the orzo pasta and cook according to package instructions until al dente, usually about 8-10 minutes. Drain in a colander and set aside.
- In a skillet, heat the olive oil over medium heat. Add the diced onion and sauté until translucent, about 3-4 minutes.
- Add the minced garlic and sliced mushrooms to the skillet. Cook for another 5-7 minutes until the mushrooms are tender.
- Stir in the fresh spinach and cook for an additional 2-3 minutes until wilted.
- Add the cooked orzo to the skillet along with the vegetable or chicken broth. Stir well to combine and cook for about 2 minutes until heated through.
- Season with salt, pepper, and Italian seasoning (if using). Remove from heat and fold in the grated Parmesan cheese and lemon juice, if desired.
- Serve warm, garnished with extra Parmesan and lemon slices if desired.
Notes
Feel free to add other vegetables according to your preference, such as cherry tomatoes or bell peppers.
For a protein boost, consider adding cooked chicken or shrimp.
This dish can be stored in the refrigerator for up to 3 days. Reheat it gently before serving.