Table of Contents



  • 1 tablespoon olive oil
  • 8 oz baby bella mushrooms or crimini
  • salt and pepper

Creamy orzo

  • 1 cup orzo uncooked
  • 2 cups chicken broth or stock
  • 5 cloves garlic minced
  • ½ teaspoon Italian seasoning or Herbs from Provence
  • ½ teaspoon paprika or more
  • ¼ teaspoon salt or more, to taste
  • 5 oz fresh spinach
  • ½ cup heavy cream
  • ¼ teaspoon red pepper flakes or more, to taste


Cook mushrooms

  • Heat 1 tablespoon olive oil in a large, high-sided, heavy-bottomed skillet. Cook sliced mushrooms, generously seasoned with salt and pepper, on medium-high heat for about 1 or 2 minutes until lightly browned and softened. Remove half of the cooked mushrooms from the skillet to a plate.

Make creamy orzo

  • To the same skillet with the half of cooked mushrooms, add uncooked orzo, chicken broth, minced garlic, Italian seasoning, smoked paprika, and ¼ teaspoon salt.
  • Bring to a boil, then reduce to a simmer (medium-low) and cook for about 5 or 10 minutes, occasionally stirring to prevent the orzo from sticking to the bottom of the pan, until the orzo is cooked through.
  • Add fresh spinach during the last 5 minutes of cooking the orzo.
  • Add ½ cup of cream. Stir everything on low-medium – do not bring the sauce to a boil.
  • Season with salt and more smoked paprika, if desired. Stir in the remaining half of the cooked mushrooms.
  • When serving, sprinkle a small amount of red pepper flakes over the creamy orzo.


Calories: 306kcal | Carbohydrates: 35g | Protein: 9g | Fat: 15g | Saturated Fat: 7g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Cholesterol: 36mg | Sodium: 626mg | Potassium: 611mg | Fiber: 3g | Sugar: 4g | Vitamin A: 3927IU | Vitamin C: 11mg | Calcium: 89mg | Iron: 2mg

By Admin

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