Brothy Orzo with Kale and Mushrooms
Make our one-skillet or one-pot brothy orzo with kale and mushrooms – ready to eat in just over 30 minutes.
- 2 Tbsp vegan butter (I used Earth Balance but you can also sub olive oil)
- 3 shallots (peeled & sliced)
- 4 cloves garlic (minced)
- 8 oz baby bella mushrooms (quartered or sliced)
- 3 sprigs oregano (stems removed)
- 1 lb orzo
- 4 cups vegetable broth
- 1-2 cups water (see instructions)
- 3 leaves kale (stems removed & chopped)
- sea salt & pepper to taste
In a large skillet or pot, add vegan butter, shallots, and garlic. Sauté for about 5 minutes or until shallots are semi-translucent.
Add the mushrooms and continue to cook, allowing the mushrooms to release their liquid. If you need to add a splash of broth to keep things from sticking, feel free to do so. Continue cooking until the mushrooms become tender – about 10 minutes.
Add the oregano and the orzo to the skillet and stir to combine until the butter is evenly coated, then add 1-2 cups of vegetable broth. Depending on the skillet you have, sticking may occur. It's best to continuously stir the orzo and add more broth as the noodles absorb.
Continue stirring, if the orzo isn't cooked by the time you run out of broth, add 1-2 more cups of water to the skillet and continue to cook stirring very often.
Once the orzo is mostly cooked, add the kale and continue to stir Remove the burner and serve with salt and pepper and more oregano leaves. You might not need any more salt depending on how salty your broth is. Taste before adding any more.
Nutrition is an estimate and does not include optional ingredients.
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Serving: 436g | Calories: 271kcal | Carbohydrates: 47g | Protein: 9g | Fat: 7g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 0g | Cholesterol: 0mg | Sodium: 716mg | Potassium: 345mg | Fiber: 5g | Sugar: 4g | Vitamin A: 896IU | Vitamin C: 15mg | Calcium: 63mg | Iron: 1mg