When it comes to pasta, orzo has never been my go-to. However, I was pleasantly surprised at my boyfriend’s parents’ house when I ate a mouthful of what I thought was rice only to find that it was indeed orzo—with a little twist. It was flavorful, crunchy and incorporated cooked spinach. After asking for the recipe, I was even happier to see that it’s ridiculously easy to make. Basically, it’s too good to not share.
Prep Time: 2 minutes
Cook Time: 20 minutes
Total Time: About 22 minutes
Servings: 6
Photo by Kathleen Lee
Ingredients:
1 lb orzo
2 cups spinach
3 tablespoons lemon juice
1/2 cup olive oil
1/2 cup nut of choice (I used almonds)
1 1/4 cup crumbled feta (or to taste)
1/4 cup balsamic vinegar (or to taste)
Garlic to taste
Directions:
Photo by Kathleen Lee
1. Boil orzo in water for 8-10 minutes.
2. Stir-fry spinach and chopped garlic cloves until soft.
Photo by Kathleen Lee
3. Drain orzo and cool for 10-15 minutes.
Photo by Kathleen Lee
4. Add spinach, garlic, lemon juice, balsamic vinegar and olive oil and toss.
Photo by Kathleen Lee
5. Top with nuts and crumbled feta and eat up!
Photo by Kathleen Lee