Creamy Orzo Pasta with Spinach and Mushrooms

Carbs. With veggies! A good substitute for rice or potatoes if you're looking for a hearty side dish.

 Ingredients:

• 2 cups of orzo pasta
• 1 cup milk
• 2 cups of chicken broth (use vegetable broth or water if making vegetarian)
• 1/4 tsp celery seed
• 1 tsp salt (more or less to taste)
• 3 C fresh spinach, washed, stems pulled off, and chopped (I used about 1/2 a bunch of fresh spinach, to make 3 C chopped)
• 4-5 mushrooms, finely chopped
• 2 cloves garlic, minced or put through a garlic press
• 1 tsp parsley
• 2 Tbl butter
• 1/3 C Parmesan cheese

Instructions:

1. Melt the butter in a wide, non-stick skillet. Add the spinach and mushrooms and saute until the spinach wilts.
2. Add the broth, milk, and all spices (not the Parmesan cheese); bring to a boil, then add the pasta. Turn the heat down to low, cover, and simmer until pasta is done. Keep a close eye on it after about 8-10 minutes and instead of stirring, shake the pan back and forth instead. If it starts sticking to the pan, you will either need a little more water or the pasta will be done.
3. When the pasta is cooked, add the Parmesan cheese and stir well. Done!