Spinach Mushroom Orzo With Toasted Walnuts Recipes

ORZO WITH MUSHROOMS AND WALNUTS

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Place walnuts on a baking sheet. Bake for 8 to 10 minutes in the preheated oven, or until they release their aroma. Stir once or twice for even toasting.
• Heat oil in a large heavy saucepan over medium-high heat. Saute onion and mushrooms until tender and golden brown.
• Pour in broth, and bring to a boil. Stir in orzo, reduce heat to low, and cover. Simmer until orzo is tender and liquid is absorbed, about 15 minutes. If after 15 minutes there is still liquid, remove cover, and cook until liquid is gone. Remove from heat, and stir in walnuts. Season with salt and pepper to taste.

SPINACH-MUSHROOM ORZO WITH TOASTED WALNUTS

Steps:

• Heat oil in a saucepan over medium-high heat.
• 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.
• Add in the spinach and cook stirring for 2 minutes.
• Add in chicken broth; bring to a boil stirring constantly.
• Add in uncooked orzo, stir then reduce heat to low, cover and simmer until the orzo is tender (about 20 minutes).
• Remove from heat and stir in the walnuts and Parmesan cheese.
• Season with salt and fresh ground black pepper to taste.

ORZO WITH SPINACH AND TOMATOES

Steps:

• Pile spinach leaves in stacks 1 on top of the other. Thinly slice stacks of leaves to make spinach confetti. Pile shredded spinach into the bottom of a medium sized mixing bowl. Halve grape or cherry tomatoes with a paring knife and add them to the mixing bowl. Add the zest of 2 lemons to the bowl and save the lemons in the refrigerator to juice for another recipe. Add hot cooked and drained orzo pasta to the mixing bowl. The heat of the pasta will wilt the spinach and warm the tomatoes at the bottom of the bowl and get the juices flowing from veggies. The heat of the pasta will also release the flavor and oils in the lemon zest. Drizzle 1 tablespoon extra-virgin olive oil over the pasta and toss to combine the veggies and orzo. Add basil and salt and pepper and toss to combine. Taste your orzo to adjust seasonings and serve.

ORZO WITH SPINACH AND PINE NUTS

Steps:

• Heat a large covered skillet over medium high heat. Add 2 tablespoons of the olive oil and when it is hot, add the spinach with all the water still clinging to its leaves from washing. Cover and cook for 2 minutes, then remove the lid and turn the spinach over with tongs. Replace the lid and cook for 2 minutes more. Repeat until all the spinach is wilted and tender. Stir in a pinch each of salt and pepper. Transfer the spinach to a colander set over a bowl and drain. When cool enough to handle, press down on the spinach to extract as much liquid as possible. Chop the spinach coarsely and reserve the juice.
• In a large heavy skillet, heat the remaining tablespoon of olive oil over medium heat. Add the pine nuts and stir for 1 to 2 minutes, until slightly golden. Add the garlic and cook, stirring, for 2 minutes, until the garlic gives off its aroma. Season to taste, stir in the diced tomatoes and the spinach, and cook for 1 minute more. Remove from the heat.
• In a large saucepan, bring a generous amount of lightly salted water to a boil. Cook the orzo, stirring occasionally to stop them from sticking, for about 9 minutes or until tender. Drain thoroughly, shaking the colander to get rid of most of the water, and transfer them to the skillet with the spinach mixture and the reserved spinach juice. Toss to mix the ingredients evenly, taste for seasoning and reheat gently before serving.

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.

ELEGANT ORZO WITH WILTED SPINACH AND PINE NUTS

Steps:

• Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes. (Firm or slightly undercooked orzo works best for this dish.) Drain, transfer to a mixing bowl, and set aside.
• Heat olive oil and butter in a large skillet over medium high heat, stirring to blend. Stir in garlic, basil, and red pepper flakes, and reduce heat to medium. Stir in pine nuts and cook until lightly browned. Add spinach, cover, and cook on low heat for 5 minutes, or until spinach is wilted.
• Toss spinach mixture with orzo pasta. Portion onto serving plates with a drizzle of balsamic vinegar and a sprinkling of crumbled feta cheese and chopped tomatoes. Allow guests to adjust seasoning with salt, as needed. Enjoy!

ROASTED VEGGIES WITH SPINACH PESTO ORZO RECIPE BY TASTY

Steps:

• Preheat the oven to 400°F (200°C).
• Spread the broccolini, squash, and red onion on a baking sheet. Drizzle with 2 tablespoons of olive oil and season with salt and pepper. Toss to coat.
• Roast the vegetables for 20 minutes, until the broccolini is beginning to crisp and the squash and onions are tender. Remove from the oven and set aside.
• While the vegetables are roasting, make the spinach pesto: In a food processor, combine the spinach, walnuts, lemon zest, garlic, lemon juice, and red pepper flakes. With the processor running, slowly stream in the remaining ½ cup of olive oil until the pesto reaches a smooth, thick, and spreadable consistency.
• Cook the orzo according to package instructions.
• Add ¾ cup of the pesto to the warm orzo and toss to coat. Mix in the roasted vegetables and more pesto to taste.
• Serve warm or chilled.
• Enjoy!

CREAMY ROASTED GARLIC & SPINACH ORZO

Steps:

• Preheat oven to 425°. Remove papery outer skin from garlic bulb but do not peel or separate the cloves. Cut off top of garlic bulb, exposing individual cloves. Drizzle cut cloves with 1 teaspoon oil. Wrap in foil. Bake 30-35 minutes or until cloves are soft. Unwrap. When cool enough to handle, squeeze garlic from skins., In a Dutch oven, heat remaining oil over medium-high heat. Add pasta; cook and stir 2-3 minutes or until lightly browned. Add stock; bring to a boil. Reduce heat; simmer, covered, 10-12 minutes or until pasta is tender and liquid is absorbed., Stir in cream cheese until melted. Add spinach, Asiago cheese, milk, seasoning blend, salt and roasted garlic; cook and stir until spinach is wilted. Sprinkle with parsley.

SPINACH-MUSHROOM ORZO WITH TOASTED WALNUTS

Steps:

• Heat oil in a saucepan over medium-high heat.
• 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.
• Add in the spinach and cook stirring for 2 minutes.
• Add in chicken broth; bring to a boil stirring constantly.
• Add in uncooked orzo, stir then reduce heat to low, cover and simmer until the orzo is tender (about 20 minutes).
• Remove from heat and stir in the walnuts and Parmesan cheese.
• Season with salt and fresh ground black pepper to taste.