Spinach and Parmesan Orzo

 




 

Yield: 5 (1/2 cup) servings




Ingredients:

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

Directions:

  1. 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.
  2. 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.