Earthy

I've been having some issues with my computer lately and missing sharing some new recipes that I've been making. Computer issues lead to stress, and cooking for me is a stress reliever. And orzo seems to do the trick. Yeah, I've been on an orzo kick this year. Bear with me folks because I'll latch on to something else soon (maybe, maybe not so soon), but this is a flavorful side dish (now my favorite) that will go with anything you serve for lunch or dinner. If you're a mushroom fan and like the earthy flavor of creminis and spinach, this is a must make. And it's a quick fix.

Cremini Mushroom and Spinach Orzo
4 servings

1 cup uncooked orzo
1 T unsalted butter
1 T olive oil
Salt and pepper
1-3/4 cup water or chicken stock (both work great)
1 T additional olive oil to saute mushrooms and onions
8 oz cremini mushrooms
1/2 onion diced
1 cup (or more) fresh baby spinach chopped
1/4 cup shaved parmesan cheese (or as much as you like)

Melt butter and olive oil in medium size saucepan on low heat. Add orzo and toast on medium heat for about 2 minutes until some of the pasta has become toasted. Sprinkle with salt and pepper. Now add your broth or water and bring to a low boil. Cover, reduce heat to low and cook for 12-13 minutes. While orzo is cooking, slice the mushrooms. Don't they look yummy already?

Dice your onion. In separate pan saute mushrooms and onions in olive oil. I use a medium low heat. Add a little salt and pepper and any other spices you might like. I think tarragon or garlic would be nice, but I've taken the simple route. Just S and P.

Now take the spinach and add it to the pan. Cook for a minute until it wilts.

The buttery, toasted orzo is just about ready. Take your veggie mixture and add it to the orzo, stir and serve hot. Oh, and right before you're ready to eat, add your shaved parm and give the dish another stir so it gets melty and a little gooey. You're gonna like this!