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Pasta olive oil bell pepper garlic spinach teriyaki soy sauce Italian dressing honey lemon juice brown sugar cayenne pepper balsamic vinegar
Viewed: 29 - Published at: 5 years agoIngredients
- 1 cup Uncooked Orzo Pasta (about Half A Pound)
- 2 Tablespoons Olive Oil
- 1 whole Bell Pepper (or Half Of Each Yellow And Red Bell Peppers), Chopped
- 2 cloves Garlic, Minced
- 1/4 cups Teriyaki Glaze (recipe Follows)
- 1-1/2 cup Spinach Leaves, Chopped, More Or Less To Taste
- FOR THE TERIYAKI GLAZE:
- 2 Tablespoons Low Sodium Soy Sauce
- 2 Tablespoons Italian Dressing
- 2 Tablespoons Honey
- 2 Tablespoons Fresh Lemon Juice
- 1 Tablespoon Brown Sugar
- 1/4 teaspoons Red Pepper Flakes, Or More To Taste
- 1 pinch Cayenne Pepper, About 1/8 Teaspoon
- 1/2 Tablespoons Balsamic Vinegar
Method
- Cook orzo al dente to package directions. Rinse with cool water, drain. Refrigerate until ready to use.
- Heat olive oil over medium heat, saute peppers and garlic for a couple minutes to just crisp-tender. Add cooked orzo. Stir gently. Add 1/4 cup teriyaki sauce for moisture and to taste. Cook only until heated through. Remove from heat. Toss in spinach and stir to combine. Serve with additional glaze if desired.
- To make the glaze, simply combine all glaze ingredients. (Store leftover glaze in the refrigerator.)
- Note: Do not dump in all of the teriyaki glaze! Add a tablespoon at a time, to taste. Try using some of the teriyaki sauce to baste or dress salmon, steak or chicken that you serve with the spinach orzo.
- Tip: Cook pasta, chop vegetables and make glaze the day before for a fast weeknight side dish. Adjust amount of peppers, spinach and glaze to taste.
