Spinach, mushrooms, shallots and garlic combine to make this sumptuous pasta dish.

This recipe is from our friend who also owns Maplestar Farm, a certified organic farm in Auburn, Ohio. We belong to their CSA and train our labs on their property. This recipe is fabulous and the spinach can be substituted with swiss chard. Fabulous!


1 package frozen chopped spinach – if you use frozen be sure to squeeze    out as much moisture as possible

1 lb. sliced fresh mushrooms

4 Tbsp. olive oil, divided

1 teasp. minced garlic

1/4 C minced shallots

2 cups dry orzo

1/2 C dry white wine

3-1/2 cups warm chicken broth

1/2 C grated Parmesan cheese

2 Tbsp. butter

1 Tbsp. Awesome Antler Rub


Cook mushrooms in 2 Tbsp. olive oil in a medium saucepan over medium heat until soft. Add spinach and stir for 3 minutes, add garlic and cook 1 minute, transfer everything to a bowl.

Cook shallots in the same pan with remaining 2 Tbsp. oil until soft. Add orzo and cook until lightly browned.  With  the orzo in the pan deglaze pan with wine, scraping brown bits. Add  1-1/2 cups warm chicken broth to orzo over medium heat; stir well and cook 5 minutes. Add remaining 1 cup broth and stir until all liquid is absorbed.

Stir in mushrooms, spinach, Parmesan, butter and Awesome Antler Rub.