Yield: 5 (1/2 cup) servings
1 tablespoon light butter (I used Land O’Lakes)
1 cup (6 oz weighed) dry whole wheat orzo
2 cloves garlic, minced
2 cups fat free chicken broth (or vegetable broth if making vegetarian)
4 oz fresh chopped spinach
1 ½ oz freshly grated Parmesan (I use the smallest holed side of my box grater to shred)
½ teaspoon dried basil
½ teaspoon Italian seasoning
A sprinkling of freshly ground black pepper, to taste
- In a large skillet or saute pan, bring the butter over medium high heat until melted. Add the dry orzo and stir to coat. Cook for about 2 minutes until some pieces of the orzo begin to brown. Add the minced garlic and stir together. Cook for an additional minute or so until garlic is fragrant.
- Add the broth to the pan and bring to a boil (mine was basically boiling right away). Cover the pan and reduce heat to a simmer. Allow to simmer for about 14-15 minutes until the broth is absorbed and the orzo is tender. Stir in the chopped spinach and continue stirring for 1-2 minutes until the spinach is wilted. Add the Parmesan, basil, Italian seasoning and black pepper and stir together until thoroughly combined. Serve immediately.