Recipe: Orzo with Tomatoes, Spinach and Feta Cheese

ORZO with TOMATOES, SPINACH and FETA CHEESE
Yield: serves 4

1 Tbsp olive oil
1/2 cup onions, medium dice
3 cloves garlic, peeled
1 can (28oz) whole tomatoes, cut in dice
1 cup orzo
Water to cover by 3-inches inches 2 tsp sugar
1 tsp cinnamon
1 pck frozen chopped spinach
1/3 cup dark raisins
Salt to taste
1/2 cup feta
Nutmeg - freshly grated

In a saucepan heat the oil until hot, but not smoking and quickly saute the onions. In the last moment, add the garlic, which has been sliced in thin matchsticks. Stir and then add the tomatoes (diced) along with the juice, sugar, and cinnamon. Cook on medium-low heat for hour, stirring occasionally.

Put the orzo in a 2 qt saucepan with water to cover by 3". Cook until the orzo is done, approximately 20 minutes. Drain and keep warm.

Meanwhile, defrost the chopped spinach and squeeze the moisture out. On a cutting board, chop the spinach further. After the onions & tomatoes have cooked for hour, stir the spinach into the tomatoes. Add the raisins and the cooked orzo. Cook at a simmer - uncovered - for 10 minutes, stirring frequently. Taste for salt & add if necessary.

Pour the mixture into a casserole and crumble the feta over the top. Bake - uncovered - in a 350 degree oven until the feta softens and melts. Just before serving, dust with a grating of fresh nutmeg.

NOTE: you may add fresh raw shrimp to this and cover the shrimp with the cheese. When the shrimp are done (no more than 8 to 10 minutes) and feta is melted, serve as soon as possible. Delicious!