Sunday, June 14, 2009

Spinach Orzo

This is one my husband's favorite side dishes. Its flavors work well with a simple piece of grilled chicken or fish. The finished dish is reminiscent of a risotto.

Recipe from Betty Crocker's Quick and Easy Cookbook

  • 1 t. butter
  • 1 clove garlic, finely chopped
  • 1/2 c. coarsely shredded carrot (1 small)
  • 2 c. chicken broth
  • 1 c. uncooked orzo (6 oz.)
  • 1 1/2 c. thinly sliced fresh spinach
  • 2 T. grated Parmesan cheese
  • 1 T. chopped fresh basil leaves (1 t. dried)
  • salt and pepper to taste
  1. Melt butter in 3-quart saucepan over medium heat. Cook garlic and carrot in butter about 2 minutes, stirring occasionally, until carrot is tender.
  2. Stir in broth, pasta, and spinach. Heat to boiling; reduce heat. Cover and simmer 15-20 minutes, stirring occasionally, until broth is absorbed. Stir in remaining ingredients before serving.
Makes 4 generous servings

1 comment:

meginphilly said...

this sounds great I am going to try it tonight!