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 tsp. 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 the remaining 2 Tbsp. oil until soft. Add orzo and cook until lightly browned. With the orzo in the pan, deglaze it 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 the remaining 1 cup broth and stir until all liquid is absorbed.
Stir in mushrooms, spinach, Parmesan, butter, and Awesome Antler Rub.