After the past week of nursing a cold that had lingered far too long, and finally leaving the house to realize that autumn had arrived, I picked up some fresh ingredients and tried my hand at making an orzo dish.  I kept the dish light with spinach and mushrooms, and elevated the flavors with some Italian parsley and fresh Parmigiano.     I put together this dish in just under 30 minutes, ate a healthy portion in five, with still plenty of leftovers.

+BLOGLOVIN’+

Orzo with Garlic Spinach and Mushrooms Serves 4

2 cups of uncooked Orzo Pasta 1 cup of Unsalted Chicken Stock (for vegetarian version, sub with vegetable stock) 3 tbsp Salted Butter 3 clove Garlic, thinly sliced 1/4 cup red onion, diced 8 Mushrooms / shiitake is another great alternative, sliced 4 cups of Spinach Salt and pepper, for taste 2 sprigs of Italian Parsley, coarsely chopped 1/4 cup Parmegiano-Reggiano

Melt 1 1/2 tbsp butter in a saucepan over medium-high heat. Stir in uncooked orzo, and sauté for 2-3 minutes. Add in chicken stock and bring to boil. Cover saucepan and reduce heat. Let orzo simmer until tender and liquid is fully absorbed (10-15 minutes).

In a heavy-bottom skillet on medium heat, melt remaining butter, add garlic, red onion, and mushrooms, and sauté until lightly browned (2-3 minutes). Drop heat, and stir in orzo, spinach, salt and pepper.  Slowly fold in parmegiano-reggiano and parsley. Serve topped with  an extra sprinkle of parmegiano-reggiano.