| CATEGORY |
CUISINE |
TAG |
YIELD |
| Vegetables |
|
Pasta, Vegetable, Country liv |
8 |
Servings |
INGREDIENTS
| 10 |
oz |
Fresh spinach; stems removed |
| 2 |
tb |
Olive oil |
| 3 |
|
Cloves garlic; thinly sliced |
| 1/4 |
ts |
Salt |
| 2 |
cn |
Vegetable broth; (29 oz. in all) |
| 3 |
c |
Water |
| 1 3/4 |
c |
Orzo; (rice shaped pasta)] |
INSTRUCTIONS
Rinse spinach leaves well with cold water and toss in colander to remove
all but the water that clings to the leaves; set spinach aside.
In large skillet, heat oil over-medium heat. Add garlic and cook just until
it begins to turn golden. Add drained spinach and the salt; cook, stirring
occasionally, until spinach wilts. Remove from heat and set aside.
In 4-quart saucepan, heat broth and water to boiling over high heat. Add
orzo; return to boiling and cook until tender--about 10 minutes.
Meanwhile, in food processor fitted with chopping blade or in blender,
process spinach mixture until finely chopped. Drain orzo; place in large
serving bowl. Stir in spinach mixture until well combined and serve.
NOTES : Serve this simple saute as an accompaniment to raosted poultry or
broiled seafood.
Recipe by: Country Living (April 1998)
Posted to recipelu-digest by "Nesb2@aol.com" <Nesb2@aol.com> on Mar 22,
1998
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