Ingredients:
1 cup orzo pasta
1 tablespoon olive oil or butter
2 cups mushrooms, sliced (e.g., cremini or button mushrooms)
2 cups fresh spinach leaves
2 garlic cloves, minced
1/4 cup grated Parmesan cheese (optional)
2 cups vegetable or chicken broth (for cooking the orzo)
Salt and pepper to taste
Fresh parsley or chives for garnish
Instructions:
Cook the Orzo:
In a medium saucepan, bring the broth to a boil.
Add the orzo and cook according to package instructions until al dente.
Drain any excess liquid, if necessary, and set the orzo aside.
Sauté the Mushrooms:
Heat the olive oil or butter in a large skillet over medium heat.
Add the sliced mushrooms and sauté until golden brown and tender, about 5–7 minutes.
Add Garlic and Spinach:
Add the minced garlic to the skillet and sauté for 1 minute, until fragrant.
Stir in the fresh spinach and cook until wilted, about 2–3 minutes.
Combine Ingredients:
Add the cooked orzo to the skillet with the mushrooms and spinach.
Stir well to combine and heat through.
Season and Garnish:
Season with salt and pepper to taste.
If desired, sprinkle grated Parmesan cheese over the dish.
Garnish with fresh parsley or chives before serving.
This simple yet flavorful recipe is perfect as a side dish or a light vegetarian main course. Let me know if you’d like variations or additional details!
