Looking for new dinner ideas to add to your weekly menu? This high-protein
recipe from Independence LIVE’s weekly healthy cooking class combines a
variety of flavorful ingredients to create a creamy dish your family won’t
Creamy Orzo with Mushrooms – 6 servings
• 8 ounces of cremini mushrooms, sliced
• 3 tablespoons of canola oil
• 1 large leek, dark green parts removed and thinly sliced
• 2 garlic cloves, minced
• 12 ounces of orzo
• 3 cups of milk
• 1 ½ cups of parmesan cheese, grated
• 1 5-ounce package of baby spinach leaves
• 1 lemon, zested and juiced
• 2 tablespoons of parsley, chopped
Preheat the oven to 425 degrees. Toss the mushrooms with 2 tbsp canola oil,
a pinch of salt and ground black pepper on a baking sheet. Spread out in a
Roast mushrooms, stirring halfway through, until well browned and crisp
around the edges, about 25 minutes. Let cool for a few minutes, then scrape
up with a spatula and transfer to a bowl.
Meanwhile, heat the remaining 1 tbsp canola oil in a large pot over
med-high heat. Add the leek and garlic, season with salt and pepper and
cook until the leek softens, about 2 minutes. Bring the orzo, 2 cups water,
milk, 3/4 tsp salt to a boil, stirring constantly. Reduce the heat to a
simmer and cook, stirring occasionally, until the orzo is al dente, 5 to 7
Remove from the heat and add the cheese, spinach, lemon juice and 1
tablespoon parsley. Stir until the cheese melts and the spinach wilts; add
a splash of water if the mixture is too thick. Season with salt and pepper.
Toss the mushrooms with the lemon zest and remaining 1 tablespoon parsley.
Divide the orzo among bowls and top with the mushroom mixture.
Nutritional Information Per Serving:
Saturated Fat: 7g