Yield: 8 Servings
|10 ounces||Fresh spinach; stems removed|
|2 tablespoons||Olive oil|
|3 \N||Cloves garlic; thinly sliced|
|2 cans||Vegetable broth; (29 oz. in all)|
|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