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Recipe courtesy of Lari Luckenbill

Spinach and Basil Orzo

  • Level: Easy
  • Yield: 4 servings
  • Nutritional Analysis
    Per Serving
    Serving Size
    1 of 4 servings
    Calories
    568
    Total Fat
    10
    Saturated Fat
    2
    Carbohydrates
    99
    Dietary Fiber
    7
    Sugar
    9
    Protein
    20
    Cholesterol
    3
    Sodium
    221
  • Total: 20 min
  • Prep: 8 min
  • Cook: 12 min
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Ingredients

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

Directions

  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!
Show: Semi-Homemade Cooking
Episode: Patio Party

Categories:

Easy Pasta Recipes Pasta Recipes Easy Side Dish Recipes Side Dish Fruit Lemon Onion Recipes Spinach Sauteing Recipes

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30 Reviews
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debra h.

After reading reviews, I made some adjustments and did some tweaking. My family and I loved it. I sauteed the onion and (fresh garlic in olive oil and 2 T of butter until softened. Then I added the orzo, a generous pinch of Mediterranean spiced gray salt , the zest of one lemon, and several turns (on a really course grind of pepper, and sauteed it another couple of minutes. I added 2 cans of low sodium chicken broth, and simmered the orzo for 3 mins. Then I added the herbs, chopped fresh spinach, and more (finely ground pepper. I simmered the orzo until it was the consistency of orzo, (about another 6 mins. I finished it off with the juice of one small lemon. Let stand until all the liquid is absorbed. <br />

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