Asparagus Orzo with Spinach and Mushrooms

• servings: 4 servings
• active time: 10 minutes
• total time: 25 minutes

Ingredients

120g (4.5 oz) uncooked orzo

120g (4.5 oz)Jasmine Rice

25g (1oz) Butter (salted or not)

400ml (1 u0026 3/4 cups) water

16 medium mushrooms, sliced

12 asparagus spears, trimmed and cut into 1-inch pieces

80g (3 oz) baby spinach leaves

4 garlic clove, minced

Olive oil

1 teaspoon Italian seasoning

20g (1 oz) grated Parmesan cheese

Salt and pepper to taste

4 tbsp toasted pine nuts

Directions

In a pot or or deep pan, melt butter on a medium heat and toss in the orzo. Occasionally mix and cook until the orzo begins to brown.

When orzo starts to brown throw in the rice and mix together. Add the water and increase heat. When water begins boiling, put heat on low and cover. Cook for 8 to 10 minutes. When ready turn off heat. And with the lid covered let rest for 2 minutes. Then remove lid and fluff up the orzo rice.

Cut off the end of the asparagus (about 1 1/2 to 2 inch) and chop asparagus into 1 inch pieces. Oil a pan and saute the asparagus until slightly tender - about 5 minutes. Next throw in the mushrooms and garlic and saute for another 3 minutes.

When ready, toss the orzo rice into the pan with the veggies and throw in the spinach leaves, pine nuts, Italian seasoning and salt and pepper to taste and half the grated parmesan. Mix everything together.

Serve with freshly grated parmesan and pine nuts for additional crunch.