Spinach-Mushroom Orzo With Toasted Walnuts |
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Prep Time: 10 Minutes Cook Time: 25 Minutes |
Ready In: 35 Minutes Servings: 8 |
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The walnuts must be toasted for this recipe, to do so place onto a baking sheet, bake at 350 degrees F for about 8-10 minutes until lightly browned, tossing a few times Ingredients:
1/2 cup chopped toasted walnuts (can use 3/4 cup) |
3 tablespoons olive oil |
1 medium onion, chopped |
3 large garlic cloves, chopped (do not finely mince the garlic) |
1 pinch cayenne pepper (optional and adjust to taste) |
1/2 lb fresh sliced mushrooms (can use more) |
1 (10 ounce) package frozen chopped spinach, thawed and drained (hand-squeeze dry to remove any excess moisture) |
3 cups chicken broth |
1 1/2 cups uncooked orzo pasta |
1/3 cup freshly grated parmesan cheese (or to taste) |
salt & freshly ground black pepper (to taste) |
Directions:
1. Heat oil in a saucepan over medium-high heat.
2. Add in onions and sliced mushrooms; cook until tender golden brown (the onions must be browned, this may take about 5-6 minutes or a little more) adding in the chopped garlic and a pinch of cayenne pepper the last 2 minutes of cooking.
3. Add in the spinach and cook stirring for 2 minutes.
4. Add in chicken broth; bring to a boil stirring constantly.
5. Add in uncooked orzo, stir then reduce heat to low, cover and simmer until the orzo is tender (about 20 minutes).
6. Remove from heat and stir in the walnuts and Parmesan cheese.
7. Season with salt and fresh ground black pepper to taste.
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