Need a new side dish idea? This creamy spinach and mushroom orzo is cheesy, filling, and so simple to prepare.
ServingServing: 8
Prep Time 5 minutesminutes
Cook Time 25 minutesminutes
Total Time 30 minutesminutes
Ingredients
3Tablespoonbutter, divided
12ouncesbaby portobello mushrooms, (sliced)
1teaspoonminced garlic
2cupsdried orzo pasta
3cupschicken broth
½cupParmesan cheese
2cupsbaby spinach
salt and pepper, to taste
garlic powder, to taste
Instructions
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.