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Close-up of spinach mushroom orzo in a ceramic bowl with browned mushrooms and parsley.

Spinach Mushroom Orzo

A quick and comforting one-pan meal that combines earthy cremini mushrooms with fresh baby spinach and tender, rice-shaped pasta. This recipe creates a naturally creamy texture without the need for heavy cream, making it a perfect healthy Mediterranean dinner.
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Prep Time 10 minutes
Cook Time 20 minutes
Servings: 4
Course: Side Dish
Cuisine: Greek, Italian
Calories: 285
Ingredients Method Notes

Ingredients
  

  • 1 tbsp Extra Virgin Olive Oil
  • 1 small onion finely diced
  • 8 oz Cremini mushrooms sliced
  • 3 cloves garlic minced
  • 8 oz 1 cup dry Orzo pasta
  • 2 - 2.5 cups Vegetable or Chicken broth
  • 4 cups fresh Baby Spinach
  • 1/4 cup Parmesan cheese optional
  • Salt and Black Pepper to taste
Optional:
  • Lemon zest fresh parsley, pinch of oregano

Method
 

  1. Sauté: Heat olive oil in a large skillet over medium heat. Sauté onion for 3-4 minutes until soft.
  2. Brown: Add mushrooms and cook for 5-7 minutes until golden brown. Stir in garlic for 1 minute.
  3. Toast: Stir in dry orzo and toast for 2 minutes until fragrant.
  4. Simmer: Pour in 2 cups of broth. Bring to a boil, then cover and simmer on low for 10-12 minutes.
  5. Wilt: Stir in spinach until wilted (2-3 mins). If too dry, add remaining 0.5 cup broth.
  6. Finish: Stir in Parmesan and seasonings. Garnish with parsley and lemon zest.

Notes

  • Texture Tip: For a "soupy" orzo similar to a risotto, use the full 2.5 cups of broth.
  • Mushroom Secret: Don't salt the mushrooms until they are fully browned; salting too early draws out water and prevents browning.
  • Vegan Option: Simply omit the cheese or replace it with 1 tablespoon of nutritional yeast for a cheesy flavor.