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I love doing an Orzo dish every once in a while when I want an easy, no-fuss dish that I can change the flavour to whatever I'm feeling. If you've never cooked orzo, it's a rice-shaped pasta that can either be boiled and drained like a normal pasta, or cooked in broth, milk, or wine and it absorbs the liquid like rice. I love cooking it in broth and wine because it soaks up those extra flavours and you can add all of your ingredients to cook with it as well. Bonus: this recipe only uses one pot and takes about 30 minutes. Who doesn't love an easy clean up and a quick meal?
This recipe is a great one to have as a side dish or as a main. Also, it's a vegetarian (or can be made vegan) if that's what you're looking for. The mushrooms, onions and garlic are the main flavour base for this dish (yum!) but I added spinach for extra nutrients as well as fresh basil and white wine to enhance the flavour.
Serves: 6 (as a side), 3-4 (as a main)
Prep time: 5 minutes
Cook time: 25 minutes
Ingredients:
1 1/2 tbsp butter or oil
1 3/4 cup orzo
1/4 cup yellow onion, diced
3 cloves garlic
1 1/2 cups mushrooms, sliced
1/2 cup fresh basil, roughly chopped (or 1 tbsp dried basil)
2 large handfuls baby spinach
1 3/4 vegetable broth
1 3/4 dry white wine (see notes)
1/4 cup Parmesan
Salt and pepper, to taste
2 tsp dried oregano
Directions:
Heat a large skillet to medium heat and add the butter.
Chop the onion, slice the mushrooms, and crush the garlic.
Once the butter is melted, add the onions, garlic and mushrooms, ensuring that the mushrooms are overlapping. Season with salt and pepper. Cook until onion is translucent and mushrooms are soft (about 5-7 minutes).
Once those are done cooking, add the orzo to the skillet. Stir in and cook for 1-2 minutes (until the orzo is covered in the butter and starts to get fragrant).
Then, add the broth, wine, oregano, and basil. Bring the orzo to a boil, stirring often, then turn down to medium-low heat, keeping it at a low boil. Cover and let cook for 5 minutes.
Then, remove the lid and add the spinach and parmesan and combine. The spinach may look like a lot but it will wilt into almost nothing once you stir it in. Keep it on medium-low heat, still stirring often, until the orzo is al dente (mostly softened).
Serve immediately. Enjoy!
Notes:
If you want to make this alcohol-free, you can substitute it with more broth, or if you want to make it creamy, substitute it with milk.
For the dry white wine, you don't have to be too picky with this, just use whatever kind of wine you like or can find. However, if you want a glass of the leftover wine, make sure you pick something you like!
If using oil and omitted the Parmesan, this dish is completely vegan.
If you would like to make this a full meal and add more protein, just add your favourite meat on top. Shrimp or chicken would be great with this!
Bacon would be an amazing addition to this recipe! I would just cook it first, then remove it from the pan while I cook the rest in its oil, then add it at the end of cooking.
Serving dish is by the Pottery Sisters. Check out more at https://www.facebook.com/Spiritwood-Artisan-Boutique-111867650303385/.
I wanted to give an idea for a side dish as we're getting closer to Easter and sometimes you want something different than potatoes or rice (although they have their place too!). This is the perfect side to add to your Easter meal, whether you're having it with your close family/friends or with your own company.
If you have all of your Easter side dishes decided on already, this dish is still worth a try!
Along with this, I have a few Easter recipes coming within the next couple weeks to provide some ideas for you!
I hope you enjoyed this and try it out! Let me know if you do and be sure to send me a picture!
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Have a great rest of your week!