Spinach-mushroom Orzo With Toasted Walnuts

Total Time: 35 mins Preparation Time: 10 mins Cook Time: 25 mins

Ingredients

• Servings: 8
• 1/2 cup chopped toasted walnuts (can use 3/4 cup)
• 3 tablespoons olive oil
• 1 medium onion, chopped
• 3 large garlic cloves, chopped (do not finely mince the garlic)
• 1 pinch cayenne pepper (optional and adjust to taste)
• 1/2 lb fresh sliced mushrooms (can use more)
• 1 (10 ounce) package frozen chopped spinach, thawed and drained (hand-squeeze dry to remove any excess moisture)
• 3 cups chicken broth
• 1 1/2 cups uncooked orzo pasta
• 1/3 cup freshly grated parmesan cheese (or to taste)
• salt & freshly ground black pepper (to taste)

Recipe

• 1 heat oil in a saucepan over medium-high heat.
• 2 add in onions and sliced mushrooms; cook until tender golden brown (the onions must be browned, this may take about 5-6 minutes or a little more) adding in the chopped garlic and a pinch of cayenne pepper the last 2 minutes of cooking.
• 3 add in the spinach and cook stirring for 2 minutes.
• 4 add in chicken broth; bring to a boil stirring constantly.
• 5 add in uncooked orzo, stir then reduce heat to low, cover and simmer until the orzo is tender (about 20 minutes).
• 6 remove from heat and stir in the walnuts and parmesan cheese.
• 7 season with salt and fresh ground black pepper to taste.