Recipe courtesy of Lari Luckenbill

Spinach and Basil Orzo

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  • Level: Easy
  • Total: 20 min
  • Prep: 8 min
  • Cook: 12 min
  • Yield: 4 servings
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2 teaspoons crushed garlic

1 medium sweet onion, chopped

2 tablespoons olive oil

1 (1-pound) box orzo

1 3/4 cups chicken stock

Fistful fresh basil leaves, chopped

3 sprigs rosemary leaves removed and chopped

1 lemon wedge, juiced

1 (10-ounce) package frozen spinach, defrosted and water squeezed out


  1. Saute garlic and onion in olive oil over medium-high heat for 3 minutes until slightly tender. Add orzo and chicken stock, cover and cook for about 3 minutes on medium heat. Add basil and rosemary and cover and let simmer for about 5 minutes until all liquid has evaporated. Turn heat to low add lemon juice and spinach, stir to combine and cook for 1 minute until spinach is heated through. Serve and Enjoy!