Nourishing Spinach and Mushroom Curry Orzo Bake
Servings 6 servings
Calories 300kcal
Ingredients
- 2 cups dry orzo pasta 4 cups vegetable broth 1 cup unsweetened coconut yogurt 1 tbsp curry powder 1 tsp ground turmeric 1/2 tsp smoked paprika 1 tsp garlic powder 1/2 tsp onion powder 1/2 tsp ground cumin 1/2 tsp sea salt (or to taste) 1/4 tsp black pepper 3 cups fresh spinach, roughly chopped 1 cup sliced mushrooms (button, cremini, or shiitake) 2 tbsp nutritional yeast (optional, for a cheesy flavor) 2 tbsp avocado oil or olive oil fresh lemon juice (for serving) grated vegan or dairy Parmesan cheese (for serving)
Instructions
- preheat your oven to 375°F (190°C). lightly grease a 9 x 13-inch baking dish with oil or non-stick spray.
- in the baking dish, combine the dry orzo, vegetable broth, coconut yogurt, curry powder, turmeric, nutritional yeast, smoked paprika, garlic powder, onion powder, cumin, salt, and pepper. stir everything together until evenly mixed.
- add the spinach and mushrooms directly to the dish, stirring to distribute the vegetables evenly. cover the dish tightly with aluminum foil and bake for 30 minutes.
- after 30 minutes, remove the foil, stir the orzo mixture to ensure even cooking, and bake uncovered for an additional 20 minutes, or until the orzo is tender and the dish is creamy. if the mixture looks too thick, stir in a splash of vegetable broth.
- once baked, let the dish rest for 5 minutes. just before serving, squeeze fresh lemon juice over the top and sprinkle with grated Parmesan cheese.