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
Ingredients
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
Preparation
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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