Recipe: Spinach Orzo

SPINACH ORZO

10 oz fresh spinach; stems removed
2 tbsp olive oil
3 cloves garlic, thinly sliced
1/4 tsp salt
2 cans vegetable broth; (29 oz. in all)
3 cups water
1 3/4 cups orzo

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.

Serve this simple saute as an accompaniment to roasted poultry or broiled seafood.

Servings: 8
Source: Country Living, April 1998