Orzo With Caramelized Mushrooms And Wilted Spinach Recipes

ORZO WITH CARAMELIZED ONION AND MUSHROOM SAUTE

Steps:

• Boil broth in a large saucepan and add orzo. Cook until tender and most of the liquid is absorbed. Drain any remaining liquid.
• Heat margarine in a large skillet over high heat and saute onions and brown sugar until translucent. Reduce heat to low and simmer onions for 15-20 minutes, stirring occasionally.
• When onions are beginning to brown, add mushrooms and cook for 5-10 minutes longer until the onions are golden brown and mushrooms are tender.
• Combine orzo with onion mixture and season with salt and pepper to taste.

ORZO WITH CARAMELIZED MUSHROOMS AND WILTED SPINACH

Steps:

• 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.

ORZO WITH CARAMELIZED MUSHROOMS AND WILTED SPINACH

Steps:

• 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.

ORZO WITH WILTED SPINACH

Steps:

• Cook orzo using package directions and drain.
• Meanwhile saute shallot and garlic in olive oil in large skillet until softened.
• Stir in orzo and sun dried tomatoes. Gradually add spinach, you may have to do this in batches until it fits. Cook just until spinach is wilted. Do not overcook. Season to taste.
• Top with pine nuts and cheese.

ORZO WITH PEPPERS & SPINACH

Steps:

• Cook orzo according to package directions; drain., Meanwhile, in large skillet, heat oil over medium-high heat; saute peppers and mushrooms until tender. Add garlic and seasonings; cook and stir 1 minute., Stir in spinach until wilted. Stir in orzo and cheese; heat through.

SPINACH MUSHROOM ORZO

Steps:

• In a large skillet over medium-high heat, melt 1 Tablespoon butter. Add mushrooms and garlic and cook, stirring often until mushrooms are softened and brown.
• Lower heat to medium, add remaining butter and orzo. Stir until the pasta starts to turn a light golden brown (it will only take a few minutes).
• Add chicken broth and bring the mixture to a boil, stirring occasionally. Turn down to a simmer and continue stirring until the pasta is tender and most of the liquid has been absorbed (it will take about 10 minutes).
• Remove from heat, then add parmesan cheese and spinach, stirring until the cheese is melted and spinach is wilted. Sprinkle with salt, pepper, and garlic powder. Serve warm.