"After all the trouble you go to, you get about as much actual "food" out of eating an artichoke as you would from licking 30 or 40 postage stamps."--Miss Piggy

Creamy Mushroom and Spinach Orzo Recipe

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This recipe for Creamy Mushroom and Spinach Orzo, by , is from Mom's Favorite Recipes 2017, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  

Category:
Category:

Ingredients:  
Ingredients:  
1 tbsp olive oil
2-3 small containers sliced mushrooms

4 tbsp butter
4 garlic cloves, minced
1 small onion, finely diced
4 tbsp flour
1 can fat free evaporated milk (1 1/2 cups)
4 1/2 cups chicken broth
2 cups orzo
½ tsp salt
Black pepper
¾ cup parmesan cheese, grated
2 handfuls of fresh spinach

additional salt and pepper to taste

Directions:
Directions:
Heat the olive oil in a large pan over high heat (if you aren't using non stick, use more oil or spray the mushrooms with cooking spray). Add the mushrooms and cook until softened (around 3 minutes). Remove from the pan and set aside.

Lower the heat to medium and melt the butter in the pan. Add garlic and onion, and sauté until the onion becomes translucent - around 3 minutes.

Add the flour, stir it in and cook for 1 minute.

Add the evaporated milk and chicken broth and use a whisk to mix the butter flour mixture into the liquid.

Increase heat to medium high. Add the orzo, salt and pepper, stir once, then put a lid on. Bring it to a simmer, then leave it to cook for around 10-12 minutes or until the orzo is cooked.

Remove the pan from the stove. Stir through the parmesan, spinach and cooked mushrooms. Stir til cheese is melted and spinach wilts.

Personal Notes:
Personal Notes:
This dish is great with grilled chicken!

 

 

 

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