Saturday, March 31, 2012

Orzo with Spinach and Feta

When I showed D this recipe he must not have really read it. And even writing the grocery list, he looked right at the risotto and crossed out orzo.

So I made everything but the orzo, and then asked D where it was. He realized we only had risotto, so we made it with that instead of orzo.

It was very good. I would have again, although I would make it with orzo.

We had with Mediterranean Grilled Chicken.

Orzo with Spinach and Feta

Photo by ALB

Brain, not brawn: Popeye might have downed spinach to get big muscles, but if he'd been smarter, he'd have known the leafy green powerhouse gets its real punch from abundant antioxidants, which can keep you thinking sharply.

YIELD: 8 servings (serving size: 1 cup)
COURSE: Side Dishes/Vegetables

5 cups water
2 cups uncooked orzo (rice-shaped pasta)
5 cups coarsely chopped spinach
1 cup (4 ounces) crumbled feta cheese
1 tablespoon extra-virgin olive oil
1 teaspoon grated lemon rind
1 tablespoon fresh lemon juice
1/2 teaspoon salt

Bring water to a boil in a medium saucepan. Add orzo. Cook 10 minutes; drain. Rinse with cold water; drain.

Combine pasta, spinach, and feta in a large bowl. Combine oil and remaining ingredients in a small bowl. Drizzle lemon mixture over pasta mixture; toss well to coat.

Nutritional Information
Calories: 244; Calories from fat: 23%; Fat: 5.5g; Saturated fat: 2.5g; Monounsaturated fat: 2g; Polyunsaturated fat: 0.6g; Protein: 8.5g; Carbohydrate: 33.8g; Fiber: 2.4g; Cholesterol: 13mg; Iron: 2.7mg; Sodium: 335mg; Calcium: 113mg

Cooking Light DECEMBER 1999

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