Orzo is such a versatile dish, there really are a lot of variations you can make with it, which is why I always keep some on hand. It can be hard to find, so if you see some in the store, you should grab a box or two to keep in your pantry.
This dish in particular is probably in my top five for sides that I can pair with tons of meals. I love serving it with salmon, fish, or chicken and it doesn’t take long to whip up. I wouldn’t consider it healthy given this is pasta and there’s some butter involved, however by adding mushrooms and spinach, it makes me
feel like I’m eating something good. You know this dish is a winner when there’s butter and pasta involved!
Orzo has become a recent obsession of mine, and it has been fun to try and come up with different recipes. It’s an intriguing food, it makes you wonder “is this pasta or rice?” – it is indeed a pasta, though. I hope you enjoy this dish!
Mushroom Spinach Orzo
Course: Dinner, Garden, Recipes8
servings5
minutes25
minutes300
kcalIngredients
4 TBS butter divided
12 ounces of baby bella or white mushrooms
1 tsp garlic minced
16 oz of orzo
3 cups chicken stock
½ cup parmesan cheese
2 cups, spinach roughly chopped
Directions
- In a large non-stick skillet over medium heat, add 2 TBS butter, mushrooms, and garlic. Cook until mushrooms are softened.
- Add remaining butter and orzo. Stir until the orzo turns a golden brown color.
- Add chicken stock and bring to a boil. Stir constantly, this will burn easily if left unattended. Cook until the pasta is tender and stock is absorbed. About 10 minutes.
- Remove from heat and add cheese and spinach. Stir until spinach is wilted. Serve with an extra sprinkle of cheese.