RECIPE: Mushroom and Spinach Orzo

Here's a quick & delicious dinner to try on a cold evening! 

Makes 4-6 servings.
(4 servings 373 kcal)
(6 servings 248 kcal)

Ingredients:

• 4 tablespoons olive oil (divided)
• 1 pound (or carton) baby portabella mushrooms, sliced
• 3 garlic cloves, minced
• 1 small onion, finely diced
• 1½ cups low fat milk 
• 3 cups chicken broth
• 1½ cups orzo 
• ½ teaspoon salt
• Black pepper
• 1/8 to 1/4 cup parmesan cheese, grated
• 8 oz frozen spinach (1 box), thawed, excess water squeezed out

Instructions:

• Heat 1 tablespoon of olive oil in a large non-stick pan over high heat.
• Add mushrooms and cook until softened - around 3 minutes. Remove from the pan and set aside.
• Lower the heat to medium and heat 3 tablespoons of olive oil. 
• Add garlic and onion, and sauté until the onion becomes translucent - around 3 minutes.
• Add the milk and chicken broth and use a whisk to mix.
• Increase heat to medium high. 
• Add the orzo and pepper, stir once, and then cover with lid. 
• Bring it to a simmer, and then leave it to cook for around 8 to 10 minutes or until the orzo is cooked (but still slightly firm), and it is still quite saucy. 
• While the orzo is cooking, break up the spinach into little pieces with your fingers.
• Remove the pan from the stove. Stir through the parmesan, spinach and cooked mushrooms.
• Serve immediately.

Recipe & photo submitted by
AAY! member Alisa H.