Orzo with Caramelized Mushrooms and Wilted Spinach recipe
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Ingredients
- 1 cup uncooked orzo pasta 4 tablespoons unsalted butter, divided 4 tablespoons extra-virgin olive oil, divided 2 cloves garlic, minced, divided, or more to taste 1 ½ cups sliced button mushrooms 1 cup coarsely chopped fresh baby spinach, or more to taste ½ cup minced green onions, or to taste ½ cup shredded Parmigiano-Reggiano cheese, or more to taste salt and ground black pepper to taste
Nutrition Info
- 462 caloriescarbohydrate: 40.2 gcholesterol: 39.3 mgfat: 28.7 gfiber: 2.4 gprotein: 12.1 gsaturatedFat: 11.1 gservingSize: -sodium: 205.1 mgsugar: 2.9 gtransFat: : -unsaturatedFat: : -
Directions Orzo with Caramelized Mushrooms and Wilted Spinach
Directions
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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.
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.
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.