Description
A delicious creamy orzo dish packed with vegetables and flavors.
Ingredients
Scale
- 1 cup orzo, uncooked
- 2 cups vegetable broth
- 1 medium onion, chopped
- 2 cloves garlic, minced
- 3 tablespoons olive oil
- 1/2 cup sun-dried tomatoes
- 1 cup mushrooms, sliced
- 1 cup spinach
- 6 oz dairy-free sour cream
- 1/2 teaspoon paprika seasoning
- 1/4 teaspoon cayenne pepper
- Salt to taste
Instructions
- Bring the vegetable broth to a simmer and cook the orzo until just tender, then set aside.
- Heat olive oil in a pan and sauté the onion and garlic until fragrant.
- Add the mushrooms and cook until softened and lightly browned.
- Stir in the sun-dried tomatoes and spinach until the spinach wilts.
- Mix in the sour cream, paprika, cayenne pepper, and salt until creamy.
- Fold the cooked orzo into the sauce and heat through before serving.
Notes
- This dish can be served as a main course or a side dish.
- Feel free to add your favorite vegetables to customize the flavor.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 2g
- Sodium: 500mg
- Fat: 15g
- Saturated Fat: 2g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 50g
- Fiber: 3g
- Protein: 8g
- Cholesterol: 0mg