Spinach Mushroom Orzo Recipe
Need a new side dish idea? This creamy spinach and mushroom orzo is cheesy, filling, and so simple to prepare.
- 3 Tablespoons butter divided
- 12 ounces baby portobello mushrooms (sliced)
- 1 teaspoon minced garlic
- 2 cups dried orzo pasta
- 3 cups chicken broth
- ½ cup shredded Parmesan cheese
- 2 cups baby spinach
- salt and pepper to taste
- garlic powder to taste
In a large skillet over medium-high heat, melt 1 Tablespoon butter. Add mushrooms and garlic and cook, stirring often until mushrooms are softened and brown.
Lower heat to medium, add remaining butter and orzo. Stir until the pasta starts to turn a light golden brown (it will only take a few minutes).
Add chicken broth and bring the mixture to a boil, stirring occasionally. Turn down to a simmer and continue stirring until the pasta is tender and most of the liquid has been absorbed (it will take about 10 minutes).
Remove from heat, then add parmesan cheese and spinach, stirring until the cheese is melted and spinach is wilted. Sprinkle with salt, pepper, and garlic powder. Serve warm.
Calories: 217kcal | Carbohydrates: 30g | Protein: 9g | Fat: 7g | Saturated Fat: 4g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 1g | Cholesterol: 16mg | Sodium: 471mg | Potassium: 340mg | Fiber: 2g | Sugar: 2g | Vitamin A: 885IU | Vitamin C: 9mg | Calcium: 98mg | Iron: 1mg