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Categories:Viewed: 27 - Published at: 8 years ago
Ingredients
- 1 lb. orzo
- 2-3 Tbl. olive oil
- 2 bunches spinach (smaller leaves are better than larger)
- 1 large sweet onion
- 2 cloves garlic
- 1/2 cup pine nuts
- salt and freshly ground black pepper to taste
- freshly grated nutmeg
Method
- Put six quarts water up to boil for the orzo. While the water is boiling, make the sauce.
- Chop the garlic and the onion. Thoroughly wash and de-stem the spinach, and cut roughly into 1-2 inch pieces.
- Heat the olive oil in a non-stick saute pan. When oil is hot, but not smoking, add the onion, and saute over medium-high heat till it begins to turn golden and translucent, stirring occasionally. Add a little salt to help the onion render its liquid (helps cut down on amount of oil needed). Add the garlic and saute till garlic is softened. Add the spinach, and saute, till spinach is wilted but still green, adjusting heat downward as necessary. Add salt and pepper to taste.
- When the water has come to a boil, add a tablespoon of olive oil and a teaspoon of salt. Add the orzo and cook 8-9 minutes, or according to package directions, until firm-tender (al dente). Drain and add to spinach mixture. Add pine nuts and grate in nutmeg to taste (1/4 to 1/2 teaspoon). Taste and adjust seasoning accordingly.
