Ingredients
Orzo. Orzo is a small, rice-shaped pasta. Gluten-free orzo is available as well.
Spinach. I used fresh spinach and wilted it right in the sauce. You can also use frozen spinach – thawed and drained of any liquid. Or, use kale instead.
Mushrooms. I used fresh baby bella mushrooms. Other good options are crimini, white mushrooms, portobello, or shiitake.
Heavy cream provides the desired creaminess. You can also use half-and-half.
Olive oil is used for sauteeing mushrooms.
Chicken broth is used to cook the orzo. You can also use vegetable or beef broth (or stock). Or, even water if don’t have chicken stock available.
Italian seasoning adds a ton of flavor to this dish.
Smoked paprika adds color and so much flavor to the creamy orzo.
Garlic. I used fresh minced garlic. It adds aroma and pungency to any dish.
Salt and pepper. Use those to taste. I recommend using freshly ground or coarse black pepper.
Red pepper flakes will add heat. Use these sparingly to taste so that they don’t overwhelm the dish.
Cooking tips
Stir orzo often when you cook it in a chicken broth; otherwise, it might stick to the bottom of the cooking pan.
The sauce will thicken as the creamy orzo cools. In this case, add a splash of extra heavy cream, half-and-half, milk, or chicken broth to thin it out before serving.
Use a high-sided, heavy-bottomed cooking pan such as a cast-iron skillet or a good-quality stainless steel pan. This will help avoid the burn spots and ensure even cooking without the orzo getting stuck to the bottom of the pan.
How to make it gluten-free
Gluten-free orzo is available online or in some grocery stores. Just make sure to check the label. You can also use jasmine or basmati rice. All other ingredients are naturally gluten-free.
How to make it dairy-free
Use unsweetened coconut milk, oat, or almond milk instead of cream.
Storage and reheating tips
Fridge. Store spinach and mushroom orzo in an airtight container in the refrigerator for up to 2 days.
Freezer. I don’t recommend freezing this, as cream-based sauces tend to separate once you thaw them.
Reheat on the stovetop. I recommend reheating this creamy orzo on the stovetop for the best results. After being refrigerated, the creamy orzo sauce will thicken. Reheat it slowly, over low-medium heat in a high-sided skillet on the stovetop. Do not overheat – or the sauce will separate and turn greasy. When using this method, add a small amount of heavy cream, half-and-half, milk, or broth to thin out the sauce when reheating.
