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