@mollys.fitfoodnutrition: Pick Of The Month: Episode 1 - all things mushrooms🛒🤎 AD Welcome to my new series, pick of the month where every month I am going to shine a spotlight on a different food and explain to you why you should consider eating it more often - from a nutritionist and this month is all about mushrooms. I think they’re an underrated vegetable, they are enriched with vitamin D which helps with winter immune support* which is perfect for this time of year. 🍄‍🟫 Be sure to check out the by Sainsbury’s mushrooms and look out for mushrooms grown without peat which are currently available in Sainsbury's superstores across the country! 🥰 Cheesy One-Pot Mushroom Orzo (Serves 4) Ingredients⬇️ 1 tbsp olive oil 1 red onion, finely chopped 400g by Sainsbury’s white mushrooms sliced 200g dry orzo 750ml vegetable stock 250ml milk of choice 1 tsp dried thyme 2 teaspoon garlic granules ½ tsp salt (adjust to taste) ½ tsp black pepper 4 tbsp grated Parmesan 2 handfuls baby spinach (optional, for extra greens) 1 tbsp chopped fresh parsley (to serve) To finish- 1 large handful mozzarella Recipe ⬇️ Sauté: Heat olive oil in a large pot over medium heat. Add onion and cook for 3–4 minutes until softened. Add mushrooms: Stir in mushrooms and cook 5–6 minutes until they release their liquid and start to brown. Add orzo and seasonings: Add orzo, thyme, rosemary, and pepper. Stir for 1 minute to coat the orzo in the flavours. Add liquids: Pour in vegetable stock and milk of your choice- Bring to a gentle simmer. Cook: Cover and cook for 10–12 minutes, stirring occasionally, until orzo is tender and most of the liquid is absorbed. Add a splash more broth if needed for creaminess. Finish: Stir in Parmesan and spinach until wilted. Then finish with a large handful of mozzarella, and place the pan under the grill until bubbling

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2026-03-22 22:42:46

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