Tuesday, January 11, 2011

Vegan Spinach and Mushroom Orzo


Nate's a pasta guy; twirly pasta, tubular, rectangular, spherical. It doesn't matter much to him. Growing up his family had pasta night every Monday, so he got used to consuming massive quantities of carbs from a very young age. I'm not sure I cooked orzo before this dish. I picked up a big bag of it from the bulk section at the store, and contemplated what in the world to do with it. This dish was super yummy. The olive oil adds some richness to it, but you could reduce the amount a little if you'd like to lower the fat content. The trick with mushrooms for me is to always saute them separately, so that they retain that caramelized and brown goodness. You could throw it all together, but adding the spinach and mushrooms in last gives it more of a freshness.

Vegan Spinach and Mushroom Orzo

2 T. Olive Oil
1 T. Earth Balance Butter
1 Small Red Onion, chopped
3 Garlic Cloves, chopped
1/8 t. Cayenne
1 1/2 C. Uncooked Orzo, Whole Wheat Ideally
3 C. Veggie Broth (I use Better Than Bouillon Vegetable Reduced Salt.)
8-16 oz Sliced Mushrooms of your choice, the more the merrier
3-4 Handfuls of Fresh Spinach, chopped thinly
Sea Salt and Pepper to taste

Heat 1 T olive oil and 1 T. Earth Balance in deep pot on medium high heat. Add onions and cook until browned, about 5 minutes. Add garlic and cayenne, and saute about a minute longer. Make sure not to burn the garlic. Add the broth. Bring to a boil, stirring in the meantime. Add the orzo. Reduce the heat to low, and  simmer for about 20-30 minutes. In the meantime heat remaining olive oil in a saute pan over medium high heat. Add the mushrooms (with a sprinkle of salt) and saute until brown and yummy (the trick is to not stir them too often.) Remove from heat, and set aside. Check the orzo, when the broth is mostly absorbed stir in the spinach and mushrooms. Cook an additional minute or two. Add salt and pepper if needed. Serve with crusty bread and a simple salad.

6 comments:

Morgan@LittleHouseofVeggies said...

This looks great! I love mushroom anything!

Vegan Piggy said...

Me too! The only problems is that I'm always putting mushrooms in stuff. There is such a lack of fun veggies during the winter here. Spring is coming though :)

Kylea Rorabaugh said...

Yum!!! I love orzo and spinach and mushrooms! My fam doesn't like mushrooms unfortunately. Have you tried the Creamy Brocc Mushroom Bake from Vegan Yum Yum? It is so good and uses orzo too!

Vegan Piggy said...

I haven't tried that Kylea. I need to check that book back out at the Library. I love all those recipes, but they were all so complicated because they all seemed to have 2 or 3 components per dish. I do think many of them are worth it though. The cauliflower bake bombed for me.

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Vegan Piggy said...

Thank you! I still have so much to learn, but glad to have been of any help :)