Orzo with Caramelized Mushrooms and Wilted Spinach
Ingredients35 m servings 462
- Bring a large pot of lightly salted water to a boil. Cook orzo in the boiling water, stirring occasionally until tender yet firm to the bite, about 11 minutes.
- Meanwhile, heat a skillet over medium heat. Add 2 tablespoons butter, 1 tablespoon olive oil, and 2 cloves garlic. Stir in mushrooms and toss to coat. Cook without stirring until very browned and caramelized, 5 to 7 minutes. Flip mushrooms to brown on the other side, about 5 minutes more.
- Add remaining butter and oil to the skillet with the mushrooms. Add additional garlic to taste. Toss and cook for about 1 minute. Drain orzo, reserving about 1/2 cup cooking water. Add orzo and a splash or two of cooking water as desired to the skillet. Add spinach and green onions and mix well. Cook until warmed through, 3 to 5 minutes more. Add Parmigiano-Reggiano cheese and season with salt and pepper.
Per Serving: 462 calories; 28.7 40.2 12.1 39 205 Full nutrition
ReviewsRead all reviews 3
I didn’t make any changes, but this recipe can be adapted to many types of greens, such as broccoli, peas, onions, etc. I are every bit of it.
My vegetarian friends loved this dish. I did double the mushrooms using baby Bella and button. Delicious!