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Orzo with Caramelized Mushrooms and Wilted Spinach

Rated as 5 out of 5 Stars
154

"This is a side dish for everyone. Great taste and very versatile! You can change this recipe many different ways to suit your taste, for example, add slivered or shaved almonds, don't add mushrooms etc. It's very versatile."
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Ingredients

35 m servings 462
Original recipe yields 4 servings

Directions

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  1. 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.
  2. 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.
  3. 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.

Nutrition Facts


Per Serving: 462 calories; 28.7 40.2 12.1 39 205 Full nutrition

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Reviews

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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!

I made it exactly like the recipe says. It was absolutely delicious. This is a keeper.