I honestly didn’t know what orzo was until I saw some recipes on Food.com. The feta and spinach orzo recipe inspired this dish. I liked the general idea of feta and spinach but the dish didn’t have all the ingredients I loved. So I improvised.
This was good for about 5-6 servings
- 1 cup orzo
- Chicken broth (enough to cover the orzo)
- 1 bunch of spring onions (about 5 to 6)
- 3/4 bunch spinach leaves
- 1 box of baby bella mushrooms (sliced)
- 1 box enoki mushrooms
- Red pepper flakes
- Fresh garlic (3/4 pod, finely chopped)
- Feta Cheese (4 to 6 oz)
- Olive oil
- Put the orzo into a pot, pour in the chicken broth to cover the orzo by about half an inch. You could use vegetable broth too depending on the flavor you like. Boil for about 10 minutes stirring so that the orzo doesn’t stick to the pot.
- Put a little olive oil in a pan and wait for it to heat a bit. Add in the chopped garlic and fry for about 30 seconds.
- Now add in the spinach and mushrooms. Stir fry until the spinach wilts a bit.
- Now drain out the orzo leaving a little broth. Add in the orzo to the spinach-mushroom mixture.
- Add in the red pepper flakes, about half a tsp to 2 tsp depending on how spicy you would like it. I usually make it spicy. Sprinkle salt to taste and mix well.
- Now add in the chopped spring onions. I like my spring onions a little raw so I don’t cook it more than 2 minutes.
- Transfer into a container with a cover. Sprinkle on feta cheese depending on how cheesy you would like it. Now cover the container, secure tightly and shake it. This is a much easier way to mix it without breaking the orzo.
You can add shrimp or chicken if you would like too. Just add it to the stir fry mixture along with the garlic. Fry this for about 5 minutes or until the chicken/shrimp is almost done and then follow the same steps. I have done this with both shrimp and chicken and they are equally delicious.
Let me know if you like it!