Spinach Mushroom Orzo (Printable Version)
# What You'll Need:
→ Mushrooms
01 -
Black pepper, as much as you like
02 -
Salt, as much as you like
03 -
8 ounces cremini or baby bella mushrooms, sliced up
04 -
1 tablespoon olive oil
→ Creamy Orzo
05 -
1/4 teaspoon red pepper flakes, or add more if you're feeling spicy
06 -
1/2 cup heavy cream
07 -
5 ounces fresh spinach leaves
08 -
1/4 teaspoon salt, or more if you want
09 -
1/2 teaspoon paprika, and a little extra if you like a kick
10 -
1/2 teaspoon Italian seasoning or switch it up with Herbs de Provence
11 -
5 cloves garlic, minced
12 -
2 cups chicken broth or stock (either works)
13 -
1 cup uncooked orzo
# Steps to Follow:
01 -
Scoop into serving bowls. Toss a bit of red pepper flakes on top right before digging in.
02 -
Mix in the mushrooms you set aside earlier, then make sure it's all nice and hot. Taste everything—add a bit more salt or paprika if needed.
03 -
Turn the heat down low, pour in the heavy cream, and give it a few gentle stirs. Don't crank the heat—you just want things to get creamy, not boiling.
04 -
With about 5 minutes left on the timer, toss in all the spinach. Stir it in. You'll see it shrink down in no time.
05 -
Once things are boiling, drop it to medium-low. Stir now and then so nothing sticks, and let it do its thing for 5 to 10 minutes until the orzo is soft.
06 -
Toss uncooked orzo right in with the mushrooms still in the pan, then throw in the broth, garlic, Italian herbs, paprika, and a sprinkle of salt. Stir it all around so it's well mixed.
07 -
Pour the olive oil into a big skillet and set it over medium-high. Get your mushrooms in there, season them with salt and pepper, and let them cook for a minute or two until they soften up and start to brown. Scoop out half and save 'em for later.
# Additional Tips:
01 -
Good broth and freshly cracked black pepper really make this shine.
02 -
Eat it as your main or serve on the side with grilled shrimp or chicken—whatever you’re into.