Spinach and mushroom orzo is a one-pot comfort meal. I like it topped with an egg over easy. Done in minutes, filling, tasty and so simple.
Yield: 4 servings
Time: 20 minutes
Ingredients:
- 1 cup (190 g) orzo
- 4 Tbsp olive oil
- 2 cups (500 ml) vegetable stock
- 4 Tbsp finely chopped onion
- 1 cup (80 g) sliced brown mushrooms
- 2 garlic cloves, finely minced
- 1 cup (200 g) cherry tomatoes, halved
- 4 cups (120 g) baby spinach leaves, washed and spoon dry
- salt and freshly ground pepper
- zest of 1 dewaxed organic lemon
- 2 Tbsp flat-leaf parsley, roughly chopped for garnish
Preparation:
Add 2 tablespoons olive oil to a large saucepan with a lid and heat it over medium-high heat. Add orzo, salt, and a good grind of pepper. Fry orzo, stirring constantly for about 3 minutes, or until orzo is light golden brown. Pour in the vegetable stock and bring it to a rapid boil. Give it a good stir to break up any orzo lumps that may arise. Reduce the heat to medium-low. Cover saucepan and cook orzo for about 7-10 minutes or until orzo is “al dente”. Drain orzo over a sieve and place it in a bowl. Keep it warm.
While the orzo is cooking, heat 1-2 tablespoons olive oil in a saucepan over medium-high heat. Add the chopped onions and cook it for about 5 minutes or until they start to soften. Add sliced mushrooms, salt, and a good grind of pepper. Let mushrooms brown and release their juices, about 10 minutes. Stir once in a while. Add the garlic and cook it for 2 minutes longer.
Return orzo to the pan with the mushrooms. Stir to combine. Add the cherry tomato halves and toss them gently. Add the spinach leaves and let them wilt for just about 1-3 minutes. Serve with a sprinkle of the lemon zest and adjust seasoning.
