Time 25m Yield 2 Number Of Ingredients 8 Steps:
Combine chicken broth and orzo in a multi-functional pressure cooker (such as Instant Pot®); stir to combine. Close and lock the lid. Select high pressure according to manufacturer’s instructions; set timer for 5 minutes. Allow 10 to 15 minutes for pressure to build. Release pressure carefully using the quick-release method according to manufacturer’s instructions, about 5 minutes. Unlock and remove the lid. Switch to Saute function. Stir in butter, minced garlic, spinach, and mushrooms. Season with salt and pepper.
Time 37m Yield 8 Number Of Ingredients 9 Steps:
Melt margarine in 3-quart saucepan over medium heat. Cook garlic and carrot in margarine about 2 minutes, stirring occasionally, until carrot is tender. Stir in broth, pasta and spinach. Heat to boiling; reduce heat. Cover and simmer 15 to 20 minutes, stirring occasionally, until broth is absorbed. Stir in remaining ingredients before serving.
Time 55m Yield 6 servings. Number Of Ingredients 11 Steps:
Preheat oven to 425°. Remove papery outer skin from garlic bulb but do not peel or separate the cloves. Cut off top of garlic bulb, exposing individual cloves. Drizzle cut cloves with 1 teaspoon oil. Wrap in foil. Bake 30-35 minutes or until cloves are soft. Unwrap. When cool enough to handle, squeeze garlic from skins., In a Dutch oven, heat remaining oil over medium-high heat. Add pasta; cook and stir 2-3 minutes or until lightly browned. Add stock; bring to a boil. Reduce heat; simmer, covered, 10-12 minutes or until pasta is tender and liquid is absorbed., Stir in cream cheese until melted. Add spinach, Asiago cheese, milk, seasoning blend, salt and roasted garlic; cook and stir until spinach is wilted. Sprinkle with parsley.
Yield 8 Number Of Ingredients 9 Steps:
In a large skillet over medium-high heat, melt 1 Tablespoon butter. Add mushrooms and garlic and cook, stirring often until mushrooms are softened and brown. Lower heat to medium, add remaining butter and orzo. Stir until the pasta starts to turn a light golden brown (it will only take a few minutes). Add chicken broth and bring the mixture to a boil, stirring occasionally. Turn down to a simmer and continue stirring until the pasta is tender and most of the liquid has been absorbed (it will take about 10 minutes). Remove from heat, then add parmesan cheese and spinach, stirring until the cheese is melted and spinach is wilted. Sprinkle with salt, pepper, and garlic powder. Serve warm.
More about “spinach mushroom orzo recipes”
Time 30m Yield 6 servings. Number Of Ingredients 12 Steps:
Cook orzo according to package directions; drain., Meanwhile, in large skillet, heat oil over medium-high heat; saute peppers and mushrooms until tender. Add garlic and seasonings; cook and stir 1 minute., Stir in spinach until wilted. Stir in orzo and cheese; heat through.
