Ingredients:
-2 cups of orzo pasta
-1 medium package of Portobello mushroom
– 2 cloves of garlic- minced
-Olive oil
-Salt and Pepper
-Chicken broth/vegetable stock/ boiled water
-1 medium bag of spinach
-Half a can of crushed tomato
-Half cup of grated Parmesan cheese
-Parsley and scallions(for garnishing)
Directions:
Heat 2 table spoon of olive oil in a pan. Add minced garlic and let it fry until the garlic becomes golden brown (do not burn the garlic). Add sliced mushroom and let it fry for a while. After 3-4 minutes, add salt and pepper to your taste. Let it cook for another 4 minutes.It might start loosing water a little due to its moisture content. Now remove the mushroom and its water and keep it in another bowl for later.
In the same pan, add olive oil again and once it is hot, add your 2 cups of Orzo pasta and keep stirring. Keep roasting the pasta until some of them start to become lightly brown. This is the part you do not want to miss as it gives that extra flavor to your final dish. Now add chicken stock or vegetable stock. If you do not have both ,add boiling water until the pasta is fully immersed. You might need more as pasta needs to be cooked and it absorbs a lot of liquid. So keep stirring in between and once the stock or water starts bubbling, add your mushroom the one we prepared before along with its water -if any. Add half of the can of crushed tomato. Also add more salt and pepper if needed. Now let it sit for 10 minutes but keep stirring in between, you do not want your pasta to stick on the pan, so keep on adding your liquid (broth or water) depending on the consistency. Keep checking on it from time to time and add your spinach. Let it wilt for a while and your pasta should be done by now. Lastly sprinkle your grated Parmesan cheese and add some freshly cut parsley leaves and scallions for garnishing. Serve hot and enjoy!!!