Wednesday, September 30, 2015

Spinach Parmesan Orzo

I have never cooked with Orzo before, I honestly wasn't even sure I knew what it was - a grain.. a pasta... a rice? 

It is actually a pasta that is shaped like grains of rice. You can use it almost in any way that you would use a rice (or a pasta). It has a really fun texture and I definitely will cook with it again. 

This recipe is so simple to throw together. It has a light flavor and would be fantastic hot and the next day cold.  

The only thing I would change about it, is that I would add more spinach. (a LOT more spinach) - or maybe Kale for those of you that are Kale fans. 


1 cup orzo pasta
1 tablespoon olive oil 
2 cloves garlic, minced
1 onion, diced
1 tablespoon all-purpose flour
1 cup milk
1 1/2 cups spinach, roughly chopped (Use a Lot more... a LOT) 
1/2 cup grated Parmesan cheese
Kosher salt and freshly ground black pepper, to taste


In a large pot of boiling salted water, cook pasta according to package instructions; drain well.

Heat olive oil in a saucepan over medium heat. Add garlic and onion, and cook, stirring frequently, until onions have become translucent, about 2-3 minutes.

Whisk in flour until lightly browned, about 1 minute. Gradually whisk in milk, and cook, whisking constantly, until slightly thickened, about 3-4 minutes.

Add spinach and cook until wilted, about 2-3 minutes. Stir in Parmesan until melted, about 1 minute. 

Add orzo and gently toss to combine; season with salt and pepper, to taste.

Serve immediately.