Garlic Butter Orzo with Mushrooms and Spinach
A quick, comforting dish that combines rich garlic butter flavors with tender mushrooms and nutritious spinach.
Ingredients
Main Ingredients
- 1 cup orzo pasta
- 2 tablespoons garlic, minced
- 2 tablespoons butter (or olive oil for a vegan alternative) Butter provides richness, olive oil is for vegan option.
- 1 cup mushrooms, sliced Cremini or button mushrooms work perfectly.
- 2 cups fresh spinach Baby spinach is recommended.
- 1 cup vegetable broth (or chicken broth for additional flavor) Broth adds depth to the dish.
- to taste Salt Add according to your preference.
- to taste Pepper Add according to your preference.
Instructions
Preparation
- Gather all your ingredients to ensure efficient cooking.
Cooking
- Melt the butter in a spacious saucepan over medium heat.
- Add minced garlic and sauté for one minute until fragrant.
- Sauté the sliced mushrooms for 5-7 minutes until they soften.
- Stir in the orzo and toast slightly for 1-2 minutes.
- Pour in the vegetable broth, bring to a boil, then reduce to a simmer, covering the pan.
- Let it simmer for about 10 minutes, stirring occasionally.
- Add the fresh spinach and stir until wilted, about 1-2 minutes.
- Season with salt and pepper to taste.
- Serve warm, with optional garnishes like herbs or parmesan.
Notes
For added flavor, consider a splash of lemon juice or grated parmesan. Leftovers should be stored in an airtight container in the refrigerator for up to 3 days.