Spinach Mushroom Orzo (Printable Version)
Cozy orzo tossed with mushrooms and spinach in a rich, smooth sauce. Grab one pan and you’re good to go—dinner’s ready in 30 minutes.
# What You'll Need:
→ Mushrooms
01 -
Black pepper, add as much as you like
02 -
Salt to your preference
03 -
8 oz cremini or baby bella mushrooms, sliced thin
04 -
1 tbsp olive oil
→ Creamy Orzo
05 -
1/4 tsp red pepper flakes (toss in a bit more for extra kick)
06 -
1/2 cup heavy cream
07 -
5 oz fresh spinach
08 -
1/4 tsp salt (taste and add more if you want)
09 -
1/2 tsp paprika, plus a dash if you crave more
10 -
1/2 tsp Italian seasoning or Herbs de Provence
11 -
5 big cloves garlic, minced up
12 -
2 cups chicken broth or stock
13 -
1 cup orzo, uncooked
# Step-by-Step Guide:
01 -
Dish it out into bowls and top everything off with some red pepper flakes before bringing it to the table.
02 -
Give it a taste—add more salt or paprika if it needs a boost. Pop those saved mushrooms back in and warm them through.
03 -
Turn the heat down to low. Slowly mix in the heavy cream and keep stirring gently—don't let it bubble—until it turns nice and creamy.
04 -
With five minutes left, throw in the spinach. Keep stirring until the leaves start to soften up.
05 -
Crank things up to a boil, then drop the heat to around medium-low. Give it an occasional stir so nothing sticks and let the orzo cook till it gets soft—about 5 to 10 minutes.
06 -
Toss the uncooked orzo right in with the mushrooms left in your pan. Pour in chicken stock, garlic, paprika, Italian herbs, and a little salt. Mix everything together.
07 -
Warm up olive oil over medium-high heat in a big skillet that’s got high sides. Add mushrooms, sprinkle on black pepper and salt, and sauté for just a minute or two until they brown and get tender. Scoop out half and set them aside.
# Additional Notes:
01 -
Swap in fancy chicken broth and crack your own black pepper to bump up the flavor.
02 -
Good on its own, but also hangs out well with grilled shrimp or chicken for something extra.