Add the olive oil, garlic & onion to a pot and cook over medium heat till soft, around 3-5mins.
Add the mushrooms to the pot and cook till soft, around 5 mins.
Add the orzo, soy milk & stock & bring to a boil. Then reduce heat to a simmer and cook for 10 minutes till the orzo is cooked and most of the liquid has been absorbed (it will keep absorbing while you serve).
Stir in the lemon juice, cheese, spinach, & any optional seasonings and serve.
Store in the fridge for 3 days, and reheat by adding a little water to loosen the orzo.
