Recreated a dish I got out at dinner the other night and put my own little spin on the flavors. The perfect cozy meal that is loaded with nutrients + fills you up!
Creamy Mushroom Spinach Orzo
Recreated a dish I got out at dinner the other night and put my own little spin on the flavors. Perfect cozy meal that is loaded with nutrients + fills you up!
Ingredients
- 1 tbsp olive oil
- 2 shallots, chopped
- 2 cups sliced mushrooms
- 2 garlic cloves, minced
- 1 cup orzo
- 3 cups broth (I used veggie)
- ½ cup extra creamy oat milk (or cashew)
- 1 salt (to taste)
- 4 cups baby spinach
- freshly squeezed lime juice (to taste)
- freshly ground black pepper (to taste)
- parm cheese (for topping)
Instructions
- Add the olive oil to a heavy bottomed pot over medium heat.
- When the oil is shimmering, add the shallots and mushrooms. Sauté, stirring every few minutes, for 8 minutes, or until the mushrooms are soft and completely reduced in size.
- Stir in the garlic and cook for one more minute, stirring constantly.
- Add the orzo, broth, and cream to the pot. Bring the mixture to a boil.
- Cover the pot and simmer the orzo for 10 minutes, stirring every 3-4 minutes. After 10 minutes, uncover the orzo and stir in the spinach in handfuls.
- Continue to cook, stirring the pot every minute, for 5-8 more minutes, or until the orzo is tender and the spinach has wilted into the orzo. If you need to add a splash of extra broth to loosen the orzo up, you can do that.
- When the orzo is fully cooked, add a squeeze of fresh lime juice and a few turns of freshly ground black pepper. Stir, taste, and add additional salt, lime, and pepper as needed. Serve.