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Categories:Viewed: 574 - Published at: 4 years ago
Ingredients
- 8 oz (220g) orzo
- 1 1/2 tbsp olive oil
- 1 onion, finely chopped
- 2 garlic cloves, finely chopped
- 1 tsp ground coriander
- 1/2 tsp ground cumin
- Pinch of cayenne (optional)
- 6 oz (175g) baby spinach leaves, washed, but not dried
- 4 tbsp chopped cilantro or parsley
- Salt and freshly ground black pepper
Method
- Prepare ahead: The dish can be refrigerated for up to 1 day, and served cold.
- If the mixture is too solid, toss with more olive oil.
- Nutritional Benefits: Low fat.
- Bring a large pan of salted water to a boil.
- Add the orzo and cook until tender, according to the package instructions.
- Meanwhile, heat the olive oil in a large saucepan over medium heat.
- Add the onion and cook, stirring often, about 3 minutes, until softened.
- Stir in the garlic, coriander, cumin, and cayenne, if using, and cook for 1 minute more.
- Stir the spinach (with the water clinging to its leaves from washing) into the saucepan.
- Cook, stirring often, for 3 minutes, or just until wilted.
- Drain the orzo well, shaking off any excess water.
- Add the orzo to the spinach mixture and mix well.
- Stir in the cilantro and season with salt and pepper.
- Transfer to a serving bowl.
- Serve hot or cooled.
- Variation: Spiced Orzo and Spinach Salad
- Make the orzo with spinach, and let cool.
- Stir in 2 tbsp fresh lemon juice and 1/4 cup extra virgin olive oil to taste.
- Sprinkle with 1/2 cup crumbled feta cheese.
