Mushroom and Spinach Orzo

1 cup orzo (you can use whole-wheat orzo for a healthier option)

2 tablespoons olive oil (I use this California Extra Virgin 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)

Step-by-Step Guide to Making Mushroom and Spinach Orzo

1. Cook the Orzo

Begin by cooking the orzo (I use Whole Foods Organic Orzo) according to the package instructions. Boil it in salted water for about 8–10 minutes until it’s al dente.

orzo

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.

2. Sauté the Vegetables

In a large skillet (I use this Lodge Cast Iron 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.

sauteed veggies

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.

3. 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.

4. 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.

5. 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.

Mushroom and Spinach Orzo done

Next, sprinkle in the grated Parmesan cheese (I use Happy Belly Cheese Shaker) 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.

6. 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.