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10-02-2011, 12:23 PM
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#1
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Sous Chef
Join Date: Jul 2006
Location: Memphis, TN
Posts: 519
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Spinach Orzo
Quick and easy side dish that goes with anything - I usually serve it with pork tenderloin with Marsala Cream Sauce (posted today).
Spinach Orzo:
8 cups fresh spinach
1 cup dry orzo pasta
1/2 cup grated Parmesan cheese
Prepare orzo according to package directions. In a heavy non-stick skillet lightly coated with cooking spray, quickly wilt spinach, stirring. Season with salt and pepper. Toss with orzo and cheese. Serves 4.
Original recipe was from The Healthy Table, March 2006
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Sharon
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10-02-2011, 12:34 PM
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#2
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Chef Extraordinaire
Site Moderator
Join Date: Sep 2006
Location: I live in the Heartland of the United States - Western Kentucky
Posts: 15,365
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Wonderful. We love orzo and spinach here. The dish sounds yummy. Thanks. We'll be having this very soon.
P.S.
Nice to see you again, Sharon. Miss your ladies' lunches posts.
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"As a girl I had zero interest in the stove." - Julia Child
This is real inspiration. Look what Julia became!
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10-02-2011, 12:45 PM
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#3
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Sous Chef
Join Date: Jul 2006
Location: Memphis, TN
Posts: 519
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How kind of you to remember! We still do the luncheons, but only 4 times a year now. Trying to catch up a little today here at DC. I still read the posts often, and copy recipes - time or some pay-back!
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Sharon
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10-20-2011, 04:43 PM
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#4
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Senior Cook
Join Date: Oct 2011
Posts: 165
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This reminds me of a salad I make using orzo, spinach, chick peas, pine nuts, juice from a freshly squeezed lemon, lemon zest and feta cheese!
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10-20-2011, 05:25 PM
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#5
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Chef Extraordinaire
Site Moderator
Join Date: Sep 2006
Location: I live in the Heartland of the United States - Western Kentucky
Posts: 15,365
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I made this for Sunday dinner a week or so ago and it was delicious. The only thing I felt I would do differently next time is to chop the spinach a bit before cooking. Otherwise it was delicious.
__________________
"As a girl I had zero interest in the stove." - Julia Child
This is real inspiration. Look what Julia became!
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10-20-2011, 11:42 PM
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#6
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Chef Extraordinaire
Join Date: Jan 2011
Location: Rural Ottawa, Ontario
Posts: 12,639
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It sounds like s/thing that would be good with kale or Swiss Chard. I'd have to leave out the pinenuts because of allergy...maybe pistaschios or toasted almonds?
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10-21-2011, 07:02 AM
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#7
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Senior Cook
Join Date: Oct 2011
Posts: 165
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Quote:
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Originally Posted by CWS4322
It sounds like s/thing that would be good with kale or Swiss Chard. I'd have to leave out the pinenuts because of allergy...maybe pistaschios or toasted almonds?
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I may try it this way!
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10-25-2011, 05:56 PM
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#8
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Sous Chef
Join Date: Jul 2006
Location: Memphis, TN
Posts: 519
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Quote:
Originally Posted by Katie H
I made this for Sunday dinner a week or so ago and it was delicious. The only thing I felt I would do differently next time is to chop the spinach a bit before cooking. Otherwise it was delicious.
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Glad it worked for you! I use frozen chopped spinach for this, too. 
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Sharon
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10-25-2011, 09:23 PM
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#9
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Master Chef
Join Date: Mar 2002
Location: Boston
Posts: 9,590
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Do you chop the cooked spinach?
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Less is not more. More is more and more is fabulous.
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10-25-2011, 10:40 PM
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#10
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Chef Extraordinaire
Join Date: Jan 2011
Location: Rural Ottawa, Ontario
Posts: 12,639
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When I use fresh spinach/kale/swiss chard, I chop before steaming (with a knife--not in the FP). I would probably chop the frozen spinach with a knife before if I wanted smaller pieces...
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Spinach Orzo
SharonT
Quick and easy side dish that goes with anything - I usually serve it with pork tenderloin with Marsala Cream Sauce (posted today).
[B][FONT=Times New Roman]Spinach Orzo: [/FONT][/B]
[I][FONT=Times New Roman]8 cups fresh spinach [/FONT][/I]
[I][FONT=Times New Roman]1 cup dry orzo pasta [/FONT][/I]
[I][FONT=Times New Roman]1/2 cup grated Parmesan cheese [/FONT][/I]
[FONT=Times New Roman]Prepare orzo according to package directions. In a heavy non-stick skillet lightly coated with cooking spray, quickly wilt spinach, stirring. Season with salt and pepper. Toss with orzo and cheese. Serves 4. [/FONT]
[FONT=Times New Roman]Original recipe was from [I]The Healthy Table[/I], March 2006[/FONT]
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