It’s always fun to find a recipe that my teen loves to eat, and between her and my husband, I’m lucky if I get a bowl of this lemony-mushroom orzo. This is ridiculously quick to make- and it keeps for 2 days in the fridge. Ironically, it never lasts that long!
I’ve always used brown mushrooms, but I imagine it would be a treat with portobello also. I’ve often thrown in kale instead of spinach, and even omitted the mushrooms when I realized too late that someone had eaten them. It still tasted great. I like to add a little more pepper to my own serving, and sometimes hot sauce.
Let me know what you use and how you like it.
Spinach Mushroom Orzo - Vegan, Oil-Free
Turmeric gives this a pop of color and anti-inflammatory kick, while the chickpeas add vegan protein along with spinach, the powerhouse green veggie.
Ingredients
Method
- Add onion with a little water to a saute pan and cook until translucent. Add more water if necessary to prevent sticking.
- Over medium heat, add the garlic and lemon juice, then beans and orzo. Sprinkle spices- turmeric and pepper- over the orzo. Add water to just barely cover the orzo and cook for 10 minutes, stirring frequently.
- In the last 2-3 minutes, add the spinach and mushrooms. Stir frequently while they cook gently. Do not overcook. When orzo is soft and spinach is gently wilted, remove from heat and serve immediately.
