Mushroom and Spinach Orzo

Mushroom and spinach orzo is not only delicious and comforting, but it’s also a nutritional powerhouse. You get the benefits of whole grains, antioxidants from mushrooms, and a boost of vitamins from spinach. Plus, it’s easy to customize based on your dietary preferences — whether you want to make it vegan, gluten-free, or even add other vegetables like zucchini or bell peppers. With its ease of preparation and versatility, this mushroom and spinach orzo recipe can quickly become a go-to in your kitchen. Whether you’re serving it as a weeknight meal or preparing it for a special occasion, it never fails to impress. It’s comfort food with a healthy twist! Mushroom and spinach orzo works beautifully as a standalone main dish, especially when you add a side of crusty bread or a light green salad. However, it can also function as a hearty side dish for larger meals, such as when paired with roasted vegetables or grilled tofu. For a full Italian-inspired meal, consider serving this orzo alongside a fresh caprese salad, bruschetta, or roasted vegetable antipasto. Its creamy, savory nature contrasts nicely with lighter, more acidic dishes. If you’re planning a more indulgent dinner, pairing this orzo with a glass of white wine, such as Chardonnay or Sauvignon Blanc, will complement the earthy flavors of the mushrooms.

Tips and Tricks for the Best Mushroom and Spinach Orzo:
– Don’t rush the mushrooms. Cooking the mushrooms properly ensures they release their natural juices and develop a deep, rich flavor. If you add salt too early, it can draw out too much moisture, so wait until they start to brown before seasoning.
– Keep an eye on the orzo. Orzo can overcook quickly, turning mushy if left too long in the pot. Stick to the cooking time on the package for a perfect al dente texture.
– Adjust consistency. If you prefer a saucier orzo, you can add extra vegetable broth or cream as needed. The orzo will continue to absorb liquid as it sits, so don’t hesitate to add a little more liquid before serving.
– Customize the flavor. This dish is highly adaptable, so feel free to play around with the seasonings. Adding a pinch of red pepper flakes or a dash of white wine during the cooking process can give the dish an extra depth of flavor.

Ingredients
1 cup orzo (you can use whole-wheat orzo, for a healthier option)
2 tablespoons olive oil
2 cloves garlic, minced
1 small onion, finely chopped
2 cups mushrooms (button, cremini, or baby bella all work well)
4 cups fresh spinach (roughly chopped)
2 cups vegetable broth
½ cup heavy cream (optional, for a creamier version; you can substitute with coconut cream for a dairy-free option)
½ cup grated Parmesan cheese (optional, but adds great flavor)
Salt and pepper to taste
Fresh herbs (such as thyme, or parsley for garnish)
Optional Variations and Add-Ins:
– Lemon zest, or juice, for a citrusy brightness
– Sun-dried tomatoes, to add a tangy depth
– Pine nuts or walnuts, for added crunch and texture
– Vegan cheese, if you want to keep the dish plant-based

Instructions:
Cook the Orzo: Begin by cooking the orzo according to the package instructions. Boil it in salted water for about 8–10 minutes until it’s al dente. Remember to stir it occasionally to prevent it from sticking. Once cooked, drain the orzo and set it aside. You can also lightly toss it in a bit of olive oil to keep it from clumping together.
Sauté the Vegetables: In a large skillet, heat two tablespoons of olive oil over medium heat. Add the chopped onion and sauté for 2–3 minutes until it becomes soft and translucent. Next, toss in the minced garlic and cook for another minute until it’s fragrant. Afterward, add the mushrooms to the pan. Sauté them until they are golden brown and have released most of their moisture, about 5–7 minutes. Mushrooms contain a lot of water, so it’s important to give them enough time to cook down. This step will concentrate their flavors, making the dish more savory.
Incorporate the Spinach: Once the mushrooms are browned, stir in the fresh spinach. Spinach wilts down quickly, so you only need to cook it for 1–2 minutes. It’s best to add the spinach in batches if your pan is not large enough to hold all of it at once. As the spinach wilts, you can add more until all of it is incorporated.
Add the Broth and Cream (Optional): After the spinach has wilted, pour in the vegetable broth. This step helps create a flavorful base for the orzo to absorb. Let the mixture simmer for 3–4 minutes, allowing the flavors to meld together. For a creamier version of this dish, stir in the heavy cream at this stage. The cream gives the orzo a luxurious, velvety texture and balances out the earthiness of the mushrooms. If you’re going for a dairy-free option, coconut cream works just as well and adds a subtle sweetness.
Combine with Orzo and Cheese: Now, add the cooked orzo into the skillet with the mushroom-spinach mixture. Stir everything together until the orzo is evenly coated in the sauce. If the mixture looks too dry, you can add a splash more vegetable broth or cream to reach your desired consistency. Next, sprinkle in the grated Parmesan cheese and mix it in until it’s fully melted and incorporated into the orzo. The cheese not only adds flavor but also helps thicken the sauce, making the dish even more indulgent.
Season and Serve: Before serving, taste the dish and adjust the seasoning as necessary. Add salt and freshly ground black pepper to taste. If you want to add a bit of brightness to the dish, you can squeeze a little lemon juice or zest over the top. Finally, garnish with fresh herbs like parsley or thyme to add a pop of color and freshness. For an extra bit of texture, you can also sprinkle toasted pine nuts or chopped walnuts over the top. Serve the mushroom and spinach orzo immediately while it’s warm and creamy.

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