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February 05, 2020

Healthy Recipe: Creamy Orzo with Mushrooms

Healthy Eating Recipes

Content sponsored by IBC - Native (195x33)

Limited - Creamy Orzo with Mushrooms IBX LIVE TOM D'INTINO/for PhillyVoice

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 soon forget.

Creamy Orzo with Mushrooms – 6 servings

Ingredients:
• 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

Directions:

  1. 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 single layer.
  2. 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.
  3. 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 minutes.
  4. 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.
  5. 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:
Calories: 475
Carbs: 55g
Protein: 21g
Sodium: 600mg
Fat: 19g
Saturated Fat: 7g
Fiber: 3g

Want to learn how to make more recipes like this one? Attend a healthy cooking class every Wednesday in Center City

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