Orzo with Mushrooms and Spinach
A quick and delicious comfort dish that combines orzo pasta, mushrooms, and spinach, ready in just 5 minutes.
Ingredients
Main Ingredients
- 1 cup orzo Use gluten-free pasta for a gluten-free version.
- 2 cups vegetable broth Ensure it’s plant-based for a vegan option.
- 1 cup mushrooms, sliced Use fresh mushrooms for the best flavor.
- 2 cups fresh spinach Can substitute with other leafy greens.
- 2 tablespoons olive oil Extra virgin for better taste.
- 2 cloves garlic, minced Fresh garlic enhances flavor.
- to taste Salt Adjust based on dietary needs.
- to taste Pepper Freshly cracked is preferred.
Instructions
Preparation
- Gather all ingredients: slice the mushrooms and mince the garlic.
Cooking
- Heat olive oil in a pan over medium heat. Add minced garlic and sauté for about 1 minute until fragrant.
- Add the sliced mushrooms and cook until tender and lightly browned, about 3-4 minutes.
- Stir in the orzo, mixing well to combine.
- Pour in the vegetable broth, ensuring the orzo is submerged.
- Increase heat to bring the mixture to a boil, then reduce to a low simmer.
- Let the dish simmer for 10-12 minutes, stirring occasionally, until the orzo is al dente.
- Stir in the fresh spinach and cook until wilted, about 1-2 minutes.
- Season with salt and pepper to taste.
- Serve warm and enjoy!
Notes
This dish can be customized with proteins like chicken or chickpeas. For a richer texture, add a splash of cream or cheese at the end. Leftovers keep well; store in an airtight container in the fridge for up to 3-4 days.