Description
Mushroom Spinach Orzo
Light, healthy, and packed with veggies—this mushroom spinach orzo makes a perfect side or main dish!
Ingredients:
1 cup orzo pasta
1 tablespoon olive oil
1 cup mushrooms, sliced
2 cups baby spinach
1/2 lemon, juiced
1/4 cup feta cheese, crumbled
Salt and pepper to taste
Steps:
Cook orzo and let cool slightly.
Heat olive oil in a pan and sauté mushrooms until golden.
Add spinach and lemon juice, cooking briefly.
Toss with orzo and top with crumbled feta.
Serve warm or chilled as a refreshing dish!
#LemonyOrzoBowl
Step-by-Step Guide
1. Cook the Orzo: Bring a pot of salted water to a boil. Add 1 cup of orzo and cook according to package directions until al dente. Drain and set aside, letting it cool slightly.
2. Sauté the Mushrooms: While the orzo cooks, heat 1 tablespoon of olive oil in a large skillet over medium-high heat. Add the sliced mushrooms in a single layer. Cook without stirring for 2-3 minutes to allow them to brown, then stir and continue cooking until golden and tender, about 5-7 minutes total.
3. Wilt the Spinach: Reduce the heat to medium-low. Add the 2 cups of baby spinach and the juice from half a lemon to the skillet with the mushrooms. Gently toss until the spinach is just wilted, about 1-2 minutes. Season with salt and pepper to taste.
4. Combine: Add the slightly cooled orzo to the skillet with the mushroom and spinach mixture. Toss everything together until well combined and heated through.
5. Finish and Serve: Remove from heat. Transfer to a serving bowl and top with 1/4 cup of crumbled feta cheese. For best flavor, let it sit for 5 minutes before serving to allow the flavors to meld.
Serving Suggestions
This versatile dish can be served warm, at room temperature, or chilled. As a main, pair it with a simple green salad and crusty bread. As a side, it complements grilled chicken, fish like salmon, or roasted vegetables beautifully. For a richer version, stir in a tablespoon of cream or pesto during the final toss.
How-to Summary
Cook orzo until al dente. Sauté sliced mushrooms in olive oil until golden. Wilt spinach with lemon juice in the same pan. Combine all ingredients with the orzo, season, and top with crumbled feta cheese.
Frequently Asked Questions
Can I use a different grain? Yes, small pasta like ditalini or grains like pearl couscous or quinoa work well as substitutes for orzo.
How do I store leftovers? Store in an airtight container in the refrigerator for up to 3 days. The orzo will absorb moisture, so you may need to add a splash of water or lemon juice when reheating.
Can I make this dish vegan? Absolutely. Simply omit the feta cheese or use a dairy-free alternative.
What other vegetables can I add? Diced onions or garlic sautéed with the mushrooms, sun-dried tomatoes, peas, or asparagus are excellent additions.
Is this dish served hot or cold? It is excellent both ways! Serve it warm for a comforting meal, or chill it for a refreshing pasta salad.
Common Mistakes to Avoid
Avoid overcooking the orzo, as it will become mushy when combined with the other ingredients. Do not overcrowd the pan when sautéing mushrooms; this steams them instead of browning. Be careful not to overcook the spinach—it should just wilt. Finally, ensure the orzo has cooled slightly before mixing to prevent the feta from melting completely.
Conclusion
This Mushroom Spinach Orzo is a testament to how simple ingredients can create a flavorful and satisfying meal. Its balance of earthy mushrooms, fresh spinach, tangy lemon, and salty feta makes it a crowd-pleaser for any occasion. Quick to prepare and endlessly adaptable, it’s a recipe you’ll return to again and again for a healthy, delicious option.