Mushroom Orzo
Mushroom orzo is a tasty, comforting side dish! It combines tender orzo pasta with rich, earthy mushrooms in a creamy sauce. It’s easy to make and sure to impress!
Servings: 6 servings
Ingredients
- 2 tablespoons unsalted butter
- ½ cup diced onion, about ½ an onion
- 2 teaspoons minced garlic
- 16 ounces sliced mushrooms
- 1 teaspoon salt
- ½ teaspoon dried thyme
- ½ teaspoon dried parsley
- ¼ teaspoon ground black pepper
- 1 cup dried orzo pasta
- 1 ½ cups chicken broth
- ⅔ cup half & half
- 2 cups chopped baby spinach
- ½ cup grated parmesan cheese
- fresh parsley, for garnish
Instructions
- Add 2 tablespoons unsalted butter to a large skillet and melt over medium heat. Add ½ cup diced onion, and cook until it turns translucent and soft about 2-3 minutes.
- Add 2 teaspoons minced garlic and 16 ounces sliced mushrooms and cook over medium heat for about 6-8 minutes, until the mushrooms release their liquid and it reduces by half.
- Add 1 teaspoon salt, ½ teaspoon dried thyme, ½ teaspoon dried parsley, ¼ teaspoon ground black pepper, and 1 cup dried orzo pasta to the skillet and stir until combined. Add 1 ½ cups chicken broth and ⅔ cup half & half, reducing the heat to medium-low. Cover and cook for 10-11 minutes, stirring occasionally to help the orzo cook evenly and to prevent it from sticking to the pan.
- Once the orzo is cooked through, add 2 cups chopped baby spinach and ½ cup grated parmesan cheese to the skillet. Stir and continue to cook until the spinach wilts. Top with fresh parsley, and serve.
Nutrition
Calories: 226kcal | Carbohydrates: 26g | Protein: 10g | Fat: 10g | Saturated Fat: 6g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 0.2g | Cholesterol: 28mg | Sodium: 782mg | Potassium: 440mg | Fiber: 2g | Sugar: 4g | Vitamin A: 1227IU | Vitamin C: 6mg | Calcium: 130mg | Iron: 1mg
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