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.
|Extra virgin olive oil||2 T|
|Onion, peeled and chopped||1/2 c|
|Garlic, peeled and minced||4 cloves|
|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|
- 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.
Yields 4 servings