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Categories:
shallots loose spinach nonfat yogurt sour cream orzo olive oil pine nuts currants salt freshly ground black pepper
Viewed: 69 - Published at: 4 years agoIngredients
- 2 large shallots to yield 3 tablespoons minced shallots
- 10 ounces fresh packaged spinach or 16 ounces fresh loose spinach
- 1/4 cup nonfat yogurt
- 1/4 cup reduced-fat sour cream
- 3/4 cup orzo
- 1 teaspoon olive oil
- 3 tablespoons pine nuts
- 4 tablespoons currants
- 18 teaspoon salt
- Freshly ground black pepper
Method
- Bring 2 quarts of water to boil in covered pot for orzo.
- Mince shallots in food processor.
- Wash and trim tough stems from spinach, and set spinach aside.
- Mix together yogurt and sour cream.
- When the water boils, cook orzo for 9 to 11 minutes.
- Heat oil in a nonstick pot large enough to hold all the ingredients but the orzo.
- Saute the shallots in the oil until they begin to turn golden.
- Stir in the pine nuts and currants, and cook over low heat until pine nuts begin to brown; set aside.
- A few minutes before the orzo is cooked, add spinach to shallot mixture; cover, and cook until spinach wilts.
- Remove from heat, and stir in the yogurt mixture; season with salt and pepper.
- Drain the orzo, and stir in the spinach mixture.
