Creamy Spinach & Mushroom Orzo Bake
A rich and creamy orzo bake with spinach and mushrooms, perfect for a comforting vegetarian meal.
Equipment
- Large Skillet
- Wooden spoon
Ingredients
Mushrooms
- 1 tablespoon olive oil
- 8 oz baby bella mushrooms or crimini
- salt and pepper to taste
Creamy orzo
- 1 cup orzo uncooked
- 2 cups chicken broth or stock
- 5 cloves garlic minced
- ½ teaspoon Italian seasoning or Herbs from Provence
- ½ teaspoon paprika or more, to taste
- ¼ teaspoon salt or more, to taste
- 5 oz fresh spinach
- ½ cup heavy cream
- ¼ teaspoon red pepper flakes or more, to taste
Instructions
- Heat 1 tablespoon olive oil in a large skillet. Cook sliced mushrooms, seasoned with salt and pepper, on medium-high heat for 1-2 minutes until lightly browned. Remove half of the mushrooms and set aside.
- In the same skillet with the remaining mushrooms, add orzo, chicken broth, garlic, Italian seasoning, paprika, and salt. Bring to a boil, then simmer for 5-10 minutes, stirring occasionally, until orzo is cooked.
- Add spinach during the last 5 minutes of cooking.
- Stir in cream on low-medium heat. Do not boil. Season with salt and more paprika if desired. Stir in the reserved mushrooms.
- Serve sprinkled with red pepper flakes.