I have to interrupt my run of cakes because Cake #4’s photo is on someone else’s camera. I tore this recipe out of a magazine? I don’t know. But we had it with a steak and it was dreamy – next time, I’d also have some garden carrots and remember that I have tasty beet pickles in the basement.
2 T. olive oil
1 onion, finely chopped AND 2 garlic cloves, finely chopped
a few dashes of cayenne AND 1/2 t. chili powder
1 c. uncooked orzo
~2 c. strong chicken broth
1, 300 g package of frozen, chopped spinach – thawed and squeezed of water OR any combo of fresh greens, I’ve used kale, Brussels sprouts, fresh spinach
1/2 c. EACH buttermilk AND grated Parmesan
salt and freshly ground pepper
In a large skillet, saute the onion and garlic in the olive oil until it’s softened – 5 to 10 minutes. Add the cayenne, chili powder and orzo and stir for a couple of minutes to coat.
Add the broth and water, bring to a boil while stirring and then reduce the heat and cook until the orzo is just tender. Add more water if you think you need to, but the spinach will also add extra moisture.
Add the spinach and stir until heated through, then add the buttermilk and cheese and simmer on low until the cheese is melted. Think of this as a pasta risotto – it’s great on it’s own…or any which way you wish to serve it up!
- Category: Spinach Orzo