After a long, tiring day, this One Pot Creamy Spinach & Mushroom Orzo is the perfect comfort food. Rich, creamy and so easy to make, you’ll be wondering how you’ve never tried it before!
I’ll be honest, I didn’t even know exactly what orzo was until recently! When I first saw it, I initially thought it was a type of grain like barley or buckwheat. When I found out it was pasta (that resembles the shape of rice!) I decided to order some in my weekly shop and see what it was all about!
Cooking with Orzo
Cooking with orzo is really easy. You can just boil it like regular pasta, but this recipe is cooked somewhat like a risotto (but with the orzo instead of rice!). You can use whatever mushrooms you like. I used mostly chestnut mushrooms. I also bought a selection pack that had a few oyster mushrooms and shiitake mushrooms too which made it feel a little fancy for no extra cost.
This One Pot Creamy Spinach & Mushroom Orzo can be enjoyed as a yummy vegan main course or a side dish if you eat meat (it goes great with chicken or white fish). It serves about 4-5 people (depending on how hungry you are!) as a main and about 6 servings as a side. It’s quite a rich meal so it’s nice to add something a little lighter on the side like a small rocket salad or some steamed asparagus.
Ayurveda Perspective on Creamy Spinach & Mushroom Orzo
Pasta, mushrooms and coconut milk are all very heavy, rich and cooling. This meal can be a bit difficult to digest for Kapha types with sluggish digestion. Kaphas can still enjoy this recipe but should have it as a side dish with some lean meat, a little salad and lots of black pepper on top. This cosy, comforting meal is perfect for Vata types.
Here’s What You Need
- Orzo
- Mushrooms
- Spinach
- Stock cube
- Coconut milk
- Garlic
- Olive Oil
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One Pot Creamy Spinach & Mushroom Orzo
Ingredients
- 2 tbsp olive oil
- 3 cloves garlic (minced)
- 1 vegetable stock cube
- 1 1/4 cup mushroom selection (I used mostly chestnut with a few oyster and shiitake)
- 2 cups orzo
- 2.5 cups water
- 1 tin coconut milk
- 3 large handfuls spinach
- Sea salt & black pepper to taste
Instructions
- In a large pot, gently sautee minced garlic in olive oil for 2-3 minutes
- Add crumbled vegetable stock cube and stir
- Then, add sliced mushrooms and cook for about 10 minutes until soft
- Stir in orzo and coat with mushroom mix
- Pour in water and coconut milk and stir to combine
- Cook for about 30-35 minutes with the lid on, stirring regularly throughout
- Serve as a main or a side dish with a sprinkle of salt and pepper on top
Notes
- This recipe serves about 4-5 as a main course and roughly 6 as a side dish
- You can use any mushrooms you have available! I used mostly chestnut with a few oyster and shiitake
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