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How To make Orzo with Spinach and Pine Nuts
1 teaspoon margarine
1 clove garlic
minced
1 3/4 cups water
3/4 cup uncooked orzo
1/8 teaspoon salt
1 cup tightly packed chopped fresh spinach
2 tablespoons grated Parmesan cheese
1 tablespoon pine nuts :
toasted
Melt margarine in a medium saucepan over medium heat. Add garlic and saute 1 minute. Add 1-3/4 cups water, orzo, and salt, and bring to a boil. Reduce heat to medium-low; cook 13 minutes or until liquid is absorbed. Stir in spinach and remaining ingredients.
Per serving: Cal 321 (23% from fat) / Prot 12.8g / Fat 8.1g (Sat 2g, Mono 2.7g, Poly 2.6g) / Carb 50.3g / Fiber 2.7g / Chol 4mg / Iron 3.9mg / Sodium 289mg / Calcium 114mg
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Elegant Orzo with Wilted Spinach and Pine Nuts
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INGREDIENTS:
1 (16 ounce) package uncooked orzo
1/2 cup olive oil
2 tablespoons butter
1/2 teaspoon minced garlic
1/2 teaspoon dried basil
1/2 teaspoon crushed red pepper flakes
1 cup pine nuts
1 (10 ounce) bag baby spinach
1/8 cup balsamic vinegar
1 (8 ounce) package crumbled feta cheese
1/2 fresh tomato, chopped
salt to taste
Directions
Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes. (Firm or slightly undercooked orzo works best for this dish.) Drain, transfer to a mixing bowl, and set aside.
Heat olive oil and butter in a large skillet over medium high heat, stirring to blend. Stir in garlic, basil, and red pepper flakes, and reduce heat to medium. Stir in pine nuts and cook until lightly browned. Add spinach, cover, and cook on low heat for 5 minutes, or until spinach is wilted.
Toss spinach mixture with orzo pasta. Portion onto serving plates with a drizzle of balsamic vinegar and a sprinkling of crumbled feta cheese and chopped tomatoes. Allow guests to adjust seasoning with salt, as needed. Enjoy!
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Orzo & Spinach Stuffing : A World of Healthy Recipes
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Orzo and spinach stuffing is something that you can make by adding some currants to orzo in addition to spinach and a few other ingredients. Make orzo and spinach stuffing with help from a culinary professional in this free video clip.
Expert: Sandra Garson
Contact: howtofixaleek.blogspot.com
Bio: Sandra Garson is the author of How To Fix a Leek and Other Food From Your Farmers' Market, (2nd edition 2011), and Veggiyana: the Dharma of Cooking, (Wisdom Publications 2011).
Filmmaker: Steven Watkins
Series Description: You don't have to travel the world to enjoy fine cuisine from France, Mexico and everywhere in between. Bring the world to your kitchen with help from a culinary professional in this free video series.