Creamy Mushroom Orzo
- 1/2 cup shredded Parmesan cheese
- 2 cloves minced garlic
- 1/2 pound sliced mushrooms
- 1 tbsp olive oil
- 3/4 tsp Cooking with Greens Pink Himalayan Salt
- 1/8 tsp Cooking with Greens No salt Onion Black Pepper Blend
- 1 1/4 cup dried Orzo pasta
- 1 cup low sodium Chicken or vegetable stock
- 1/2 cup heavy whipping cream
- 3/4 cup coconut milk
- 2 packed cups baby spinach
-
Heat olive oil in a large Dutch oven or pot over medium-high heat until shimmering. Add the mushrooms, sea salt, and Onion black pepper, and cook, stirring occasionally, until the mushrooms are browned and tender, 5 to 8 minutes. Add the garlic and dried orzo pasta and sauté until fragrant, about 1 minute.
-
Stir in chicken or vegetable broth and milk and cream and bring to a boil. Reduce the heat to maintain a simmer. Cook uncovered, stirring frequently to keep the orzo from sticking, until the orzo is al dente and most of the liquid is absorbed and has formed a creamy sauce, about 10 minutes or according to package instructions.
-
Remove from the heat. Add packed baby spinach and the Parmesan and stir until the spinach is just wilted and the cheese is melted, about 1 minute. Serve garnished with more grated Parmesan cheese.