By Katie Gagne
I know I have mentioned before that my husband is a carnivore through and through. Almost no meatless meals happen in our house, except during Lent. I just could not pass up sharing this one in my column. It is so delish and versatile.
My friend, Joyce and I exchange recipes we see online almost daily, and when she sent me this one, I could not resist trying it. Of course I had to add some of my own touches.
Vegetable Orzo with Creamy Paprika Sauce
Approximately 4 side servings or 2 meal servings.
INGREDIENTS:
8 oz Sliced Mushrooms. I used half white and half Baby Bellas
6 oz Sundried Tomato Halves – roughly chopped.
3 stalks Green Onions (Scallions) – chopped – white and green parts.
5 oz Fresh Baby Spinach
1 cup Orzo Pasta
2 cups of Vegetable Broth (you can substitute Chicken Broth – but it won’t be meatless)
½ cup Heavy Cream
2 tablespoons Olive Oil
4 oz Garlic Herb Goat Cheese
3 tablespoons Paprika. You can use smoked or sweet
2 tablespoons Italian Seasoning
½ teaspoon Red Pepper Flakes (you can add more if you like)
Salt and Pepper
DIRECTIONS:
In a large skillet, over medium heat, sauté the mushrooms, tomatoes, and scallions in the olive oil until soft and tender. Make sure you season these heavily with salt and pepper.
Remove half of the vegetable mixture from the skillet and set aside.
To the skillet, add the orzo, vegetable broth, Italian seasoning, red pepper flakes, and paprika.
Bring to a boil and then simmer for 5-10 minutes, until the orzo is cooked through.
Add the spinach and cook until wilted and mixed in. This should take 1-2 minutes.
Add the other vegetables back in and stir in the heavy cream.
Let simmer for 3-4 minutes. Taste and add any additional seasonings needed.
Once the mixture is warm and bubbling add in the goat cheese.
I break off small pieces and just place them right on top, they sink and start to melt in.
Serve and enjoy.
This does reheat very well. I add just a small amount of extra broth to it if the orzo is a little sticky.
You can also double this recipe very easily for a bigger crowd.
See More of Katie’s Cooking Up a Hooley in the Kitchen recipes HERE
