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Creamy Spinach and Mushroom Orzo

Ingredients

Mushrooms

1 tablespoon olive oil

8 oz baby bella mushrooms or crimini



Creamy orzo

1 cup orzo uncooked

2 cups chicken broth or stock

5 cloves garlic minced

½ teaspoon Italian seasoning

½ teaspoon paprika or more

¼ teaspoon salt or more, to taste

¼ teaspoon red pepper flakes or more, to taste






Instructions

Cook mushrooms

Heat 1 tablespoon olive oil in a large, high-sided, heavy-bottomed skillet. Cook sliced mushrooms, generously seasoned with salt and pepper, on medium-high heat for about 1 or 2 minutes until lightly browned and softened. Remove half of the cooked mushrooms from the skillet to a plate.


Make creamy orzo

To the same skillet with the half of cooked mushrooms, add uncooked orzo, chicken broth, minced garlic, Italian seasoning, smoked paprika, and ¼ teaspoon salt.


Bring to a boil, then reduce to a simmer (medium-low) and cook for about 5 or 10 minutes, occasionally stirring to prevent the orzo from sticking to the bottom of the pan, until the orzo is cooked through.


Add fresh spinach during the last 5 minutes of cooking the orzo.


Add ½ cup of cream. Stir everything on low-medium - do not bring the sauce to a boil.


Season with salt and more smoked paprika, if desired. Stir in the remaining half of the cooked mushrooms.


When serving, sprinkle a small amount of red pepper flakes over the creamy orzo.


Description

This is quick and easy in one pan but tastes like something far more involved.


Servings

4


Notes

I had most of the ingredients and decided to make this. I had plain, ordinary mushrooms but they worked perfectly. We had it as a side dish with some air fryer chicken, and it was a marvelous meal.


Source

Julia's Album

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