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One-Pot Creamy Mushroom and Spinach Orzo
Aug. 27th, 2020 12:11 pmОчень вкусная паста! И готовится быстро и просто.
2 ounces Parmesan cheese, finely grated (about 1 cup), plus more for serving
2 cloves garlic
1 pound cremini mushrooms
2 tablespoons olive oil (1 оливкового и 1 сливочного, плюс немного cream cheese)
1 1/2 teaspoons kosher salt
1/4 teaspoon freshly ground black pepper
1 pound dried orzo pasta (about 2 1/2 cups)
2 cups low-sodium chicken or vegetable broth (я использовала воду)
2 cups whole milk
4 cups packed baby spinach (about 4 ounces)
Finely grate 2 ounces Parmesan cheese (about 1 cup)(значительно меньше, может ложку или две)
Mince 2 cloves garlic and slice 1 pound cremini mushrooms 1/4-inch thick.
Heat 2 tablespoons olive oil in a large Dutch oven or pot over medium-high heat until shimmering. Add the mushrooms, 1 1/2 teaspoons kosher salt, and 1/4 teaspoon black pepper, and cook, stirring occasionally, until the mushrooms are browned and tender, 5 to 8 minutes. Add the garlic and 1 pound dried orzo pasta (about 2 1/2 cups) and sauté until fragrant, about 1 minute.
Stir in 2 cups chicken or vegetable broth and 2 cups whole milk and bring to a boil. Reduce the heat to maintain a simmer. Cook uncovered, stirring frequently to keep the orzo from sticking, until the orzo is al dente and most of the liquid is absorbed and has formed a creamy sauce, about 10 minutes or according to package instructions.
Remove from the heat. Add 4 cups packed baby spinach and the Parmesan and stir until the spinach is just wilted and the cheese is melted, about 1 minute. Serve garnished with more grated Parmesan cheese.
Источник: https://www.thekitchn.com/creamy-mushroom-spinach-orzo-22948878
2 ounces Parmesan cheese, finely grated (about 1 cup), plus more for serving
2 cloves garlic
1 pound cremini mushrooms
2 tablespoons olive oil (1 оливкового и 1 сливочного, плюс немного cream cheese)
1 1/2 teaspoons kosher salt
1/4 teaspoon freshly ground black pepper
1 pound dried orzo pasta (about 2 1/2 cups)
2 cups low-sodium chicken or vegetable broth (я использовала воду)
2 cups whole milk
4 cups packed baby spinach (about 4 ounces)
Finely grate 2 ounces Parmesan cheese (about 1 cup)(значительно меньше, может ложку или две)
Mince 2 cloves garlic and slice 1 pound cremini mushrooms 1/4-inch thick.
Heat 2 tablespoons olive oil in a large Dutch oven or pot over medium-high heat until shimmering. Add the mushrooms, 1 1/2 teaspoons kosher salt, and 1/4 teaspoon black pepper, and cook, stirring occasionally, until the mushrooms are browned and tender, 5 to 8 minutes. Add the garlic and 1 pound dried orzo pasta (about 2 1/2 cups) and sauté until fragrant, about 1 minute.
Stir in 2 cups chicken or vegetable broth and 2 cups whole milk and bring to a boil. Reduce the heat to maintain a simmer. Cook uncovered, stirring frequently to keep the orzo from sticking, until the orzo is al dente and most of the liquid is absorbed and has formed a creamy sauce, about 10 minutes or according to package instructions.
Remove from the heat. Add 4 cups packed baby spinach and the Parmesan and stir until the spinach is just wilted and the cheese is melted, about 1 minute. Serve garnished with more grated Parmesan cheese.
Источник: https://www.thekitchn.com/creamy-mushroom-spinach-orzo-22948878
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