Asparagus Orzo with Spinach and Mushrooms
4 servings
servings10 minutes
active time25 minutes
total timeIngredients
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.
4 servings
servings10 minutes
active time25 minutes
total time