Spinach orzo

Yield: 8 Servings

Measure Ingredient
10 ounces Fresh spinach; stems removed
2 tablespoons Olive oil
3 \N Cloves garlic; thinly sliced
¼ teaspoon Salt
2 cans Vegetable broth; (29 oz. in all)
3 cups Water
1¾ cup Orzo; (rice shaped pasta)]

Rinse spinach leaves well with cold water and toss in colander to remove all but the water that clings to the leaves; set spinach aside.

In large skillet, heat oil over-medium heat. Add garlic and cook just until it begins to turn golden. Add drained spinach and the salt; cook, stirring occasionally, until spinach wilts. Remove from heat and set aside.

In 4-quart saucepan, heat broth and water to boiling over high heat. Add orzo; return to boiling and cook until tender--about 10 minutes.

Meanwhile, in food processor fitted with chopping blade or in blender, process spinach mixture until finely chopped. Drain orzo; place in large serving bowl. Stir in spinach mixture until well combined and serve.

NOTES : Serve this simple saute as an accompaniment to raosted poultry or broiled seafood.

Recipe by: Country Living (April 1998) Posted to recipelu-digest by "Nesb2@..." <Nesb2@...> on Mar 22, 1998

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