Try this Creamy Orzo with Mushrooms recipe, or contribute your own.
Suggest a better descriptionSource: foodnetwork
Preheat oven to 425
1. Toss the mushrooms with 2 tablespoons olive oil, a pinch of salt and a few grinds or pepper on a baking sheet.
2. Spread out in a single layer. Roast, stirring halfway through, until well browned and crisp around the edges, about 25 minutes. Let cool for a few minutes, then scrape up with a spatula and transfer to a bowl.
3. Meanwhile, heat the remaining 1 tablespoon olive oil in a large pot or Dutch oven over medium-high heat. Add the leek and garlic, season with salt and pepper and cook until the leek softens, about 2 minutes. Add the orzo, 2 cups water, milk, 1 teaspoon salt and a few grinds of pepper. Bring to a boil, stirring constantly. Reduce the heat to a simmer and cook, stirring occasionally, until the orzo is al dente, 5 to 7 minutes.
4. Remove from the heat and add the cheese, spinach, lemon juice and 1 tablespoon parsley. Stir until the cheese melts and the spinach wilts; add a splash of water if the mixture is too thick. Season with salt and pepper.
5. Toss the mushrooms with the lemon zest and remaining 1 tablespoon parsley. Divide the orzo among the bowls and top with the mushroom mixture.
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Serving Size: 1 Serving (405g) | ||
Recipe Makes: 4 Servings | ||
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Calories: 538 | ||
Calories from Fat: 182 (34%) | ||
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Amt Per Serving | % DV | |
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Total Fat 20.2g | 27 % | |
Saturated Fat 9g | 45 % | |
Monounsaturated Fat 7.3g | ||
Polyunsanturated Fat 2g | ||
Cholesterol 103mg | 32 % | |
Sodium 398.9mg | 14 % | |
Potassium 711.1mg | 19 % | |
Total Carbohydrate 61.9g | 18 % | |
Dietary Fiber 2.1g | 8 % | |
Sugars, other 59.9g | ||
Protein 29.5g | 42 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 538
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