Shiitake Orzo
Orzo is a variety of light pasta and perhaps not a common grain used in your kitchen… yet. Look for the whole grain variety for an extra fiber boost, and you’ll soon see how delicious orzo can be.
Ingredients
| Extra virgin olive oil | 2 T |
| Onion, peeled and chopped | 1/2 c |
| Garlic, peeled and minced | 4 cloves |
| Orzo | 1.5 c |
| Low-sodium vegetable stock | 4 c |
| Baby spinach, packed | 2 c |
| Low-fat parmigiana reggiano cheese, finely grated | 1/2 c |
| Freshly ground black pepper | 1/8 t |
| Shiitake mushrooms, chopped | 2 c |
Instructions
- Add oil to a medium-sized skillet or saucepan, and place over medium heat.
- When the pan is hot, add the onions, garlic, and mushrooms. Cook for 4 to 5 minutes.
- Add the orzo, and stir to coat.
- Pour in the stock and bring to a boil. Turn the heat down to a simmer and cook for 15 minutes or until all the liquid has been absorbed.
- Add the spinach and cheese. Stir to combine. Give the spinach 1 to 2 minutes to wilt.
- Taste and season with freshly ground black pepper, if needed, before serving.
Notes
Yields 4 servings
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