Greek Mushroom Orzo
Transport your taste buds to the Mediterranean with this hearty and flavorful Greek Mushroom Orzo, a perfect marriage of comfort and vibrant Greek-inspired flavors. Tender orzo pasta is simmered in savory vegetable broth and combined with earthy baby bella mushrooms, wilted spinach, and briny kalamata olives for a dish that's rich in texture and taste. A hint of lemon juice adds a zesty brightness, while creamy crumbled feta and a touch of dried oregano bring an authentic Greek touch. Ready in just 30 minutes, this one-pan wonder is quick, easy, and ideal for weeknight dinners or a light yet satisfying meal. Serve this versatile dish on its own or alongside your favorite grilled protein for a complete Mediterranean feast.
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Recipe Information
Ingredients
- 1 cup orzo pasta
- 2 tablespoons olive oil
- 1 tablespoon butter
- 1 medium, finely diced yellow onion
- 3 minced garlic cloves
- 2 cups, sliced baby bella mushrooms
- 2 cups vegetable broth
- 2 cups, packed fresh spinach
- 1 cup, sliced kalamata olives
- 0.5 cup, crumbled feta cheese
- 1 teaspoon dried oregano
- 2 tablespoons lemon juice
- 0.5 teaspoon (or to taste) salt
- 0.25 teaspoon (or to taste) black pepper
Instructions
In a large skillet or Dutch oven, heat the olive oil and butter over medium heat until melted and combined.
Add the diced onion and cook for 2-3 minutes, stirring frequently, until softened and translucent.
Stir in the minced garlic and sliced mushrooms. Cook for 5-6 minutes until the mushrooms are tender and have released their juices.
Add the dried orzo to the skillet and stir to coat it in the oil and butter mixture. Toast the orzo for 2 minutes, stirring frequently.
Pour in the vegetable broth, stir well, and bring the mixture to a boil. Reduce the heat to low, cover, and let simmer for 10-12 minutes, stirring occasionally, until the orzo is tender and most of the liquid has been absorbed.
Stir in the fresh spinach, allowing it to wilt into the dish. This should take about 1-2 minutes.
Add the sliced kalamata olives, crumbled feta cheese, and dried oregano. Stir to combine all the ingredients evenly.
Season the dish with lemon juice, salt, and black pepper to taste. Adjust according to your preference.
Remove the skillet from the heat, and let the dish sit for 2-3 minutes to allow the flavors to meld together.
Serve warm, garnished with extra feta cheese or a sprinkle of fresh herbs, if desired.
Nutrition Facts
Calories |
2217 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 124.9 g | 160% | |
| Saturated Fat | 29.3 g | 146% | |
| Polyunsaturated Fat | 4.9 g | ||
| Cholesterol | 100 mg | 33% | |
| Sodium | 6153 mg | 268% | |
| Total Carbohydrate | 228.3 g | 83% | |
| Dietary Fiber | 39.5 g | 141% | |
| Total Sugars | 24.1 g | ||
| Protein | 57.5 g | 115% | |
| Vitamin D | 1.1 mcg | 5% | |
| Calcium | 821 mg | 63% | |
| Iron | 22.3 mg | 124% | |
| Potassium | 2929 mg | 62% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
