Creamy Mushroom & Spinach Orzo
There’s something magical about the way a warm, creamy dish can wrap you in comfort, like a hug from someone you love. Growing up, my grandmother’s kitchen was the heart of our home—a place where stories were shared over steaming plates of food, and every bite felt like a piece of her heart. On chilly evenings, she’d whip up something simple yet soul-soothing, and the aroma alone would draw us all to the table. This Creamy Mushroom & Spinach Orzo is inspired by those moments—when food becomes more than sustenance; it’s a memory, a connection, a reason to gather.
This halal-friendly recipe is a one-pan wonder, perfect for busy moms, cozy family dinners, or even a quiet night in with a good book. The earthy mushrooms, vibrant spinach, and velvety orzo come together in a dish that’s as nourishing as it is indulgent. Let’s bring a little of that kitchen magic to your home!
Ingredients
Serves 4 | Prep Time: 10 minutes | Cook Time: 20 minutes
- Orzo pasta: 1 cup (200g)
- Cremini mushrooms: 2 cups (150g), sliced
- Baby spinach: 3 cups (90g), roughly chopped
- Yellow onion: 1 small (100g), finely diced
- Garlic: 3 cloves (9g), minced
- Vegetable broth: 2 cups (480ml)
- Heavy cream: ¾ cup (180ml)
- Parmesan cheese: ½ cup (50g), freshly grated (halal-certified)
- Olive oil: 2 tbsp (30ml)
- Butter: 1 tbsp (14g)
- Fresh thyme: 1 tsp (2g), chopped (or ½ tsp dried thyme)
- Lemon juice: 1 tbsp (15ml)
- Salt: ½ tsp (3g), or to taste
- Black pepper: ¼ tsp (1g), or to taste
- Red pepper flakes: Pinch (optional, for a subtle kick)
Note: Ensure all ingredients, especially the Parmesan, are halal-certified. Check labels for any non-halal additives.
Kitchen Tools Needed
- Large skillet or sauté pan (12-inch)
- Wooden spoon or spatula
- Measuring cups and spoons
- Cutting board and sharp knife
- Grater (for Parmesan)
- Colander (optional, for rinsing spinach)
- Serving bowls and utensils
Instructions
Let’s create a dish that fills your kitchen with love and warmth. Follow these steps, and you’ll have a creamy, dreamy orzo ready in no time!
- Prep Your Ingredients: Slice the mushrooms, dice the onion, mince the garlic, and chop the spinach and thyme. Having everything ready makes cooking a breeze!
- Sauté the Aromatics: Heat the olive oil and butter in a large skillet over medium heat. Once the butter melts, add the diced onion and cook for 3-4 minutes until soft and golden. Stir in the garlic and thyme, cooking for another 30 seconds until fragrant.
- Cook the Mushrooms: Add the sliced mushrooms to the skillet. Sauté for 5-6 minutes, stirring occasionally, until they release their moisture and turn golden brown. Season with a pinch of salt and pepper.
- Toast the Orzo: Stir in the orzo, letting it toast for 1-2 minutes to soak up the flavors. This step adds a nutty depth to the dish.
- Add the Broth: Pour in the vegetable broth, stirring to combine. Bring to a gentle simmer, then reduce the heat to medium-low. Let the orzo cook for 8-10 minutes, stirring occasionally, until it’s al dente and most of the liquid is absorbed.
- Make It Creamy: Stir in the heavy cream and grated Parmesan. Mix until the cheese melts into a velvety sauce. Add the chopped spinach in handfuls, stirring until it wilts, about 1-2 minutes.
- Finish with Brightness: Remove the skillet from the heat. Stir in the lemon juice and red pepper flakes (if using). Taste and adjust seasoning with salt and pepper as needed.
- Serve with Love: Spoon the creamy orzo into bowls, garnish with a sprinkle of extra Parmesan or fresh thyme, and serve immediately. Pair with a side of crusty bread or a simple cucumber salad for a complete meal.
Pro Tip: If the orzo thickens too much as it sits, stir in a splash of broth or cream before serving to restore its silky texture.
Tips & Variations
Make this recipe your own with these ideas:
- Add Protein: Stir in cooked chickpeas or grilled chicken breast (halal-certified) for a heartier meal.
- Swap the Greens: Try kale or arugula instead of spinach for a different flavor profile.
- Make It Vegan: Use coconut cream instead of heavy cream and a halal-certified vegan Parmesan alternative.
- Boost the Umami: Add a tablespoon of miso paste (check for halal certification) when sautéing the mushrooms for extra depth.
- Storage: Store leftovers in an airtight container in the fridge for up to 3 days. Reheat gently with a splash of broth or water.
Nutritional Information
Per serving (1/4 of recipe)
- Calories: 420 kcal
- Protein: 12g
- Fat: 22g (Saturated: 11g)
- Carbohydrates: 45g (Fiber: 3g, Sugars: 4g)
- Sodium: 650mg
Note: Nutritional values are approximate and depend on specific ingredient brands
