Being Greek, I grew up on Orzo. I remember my grandmother serving it to me as a child with just a little butter and Parmesan cheese. I always add it to my rice pilaf on holidays. This is a really simple recipe, I always use as a side. It's really just a few ingredients, but still a flavorful dish. I always toast my nuts for a few minutes in the oven because it brings out a stronger flavor in them.
2-3 cups of chicken broth
1 cup fresh spinach
1/2 cup slivered almonds
1 package orzo
Toast the almonds on a baking sheet or small ramekin in a 375 degree oven for 5-10 minutes until just browning. Bring chicken broth to a boil in a saucepan. Add orzo and spinach. Cook the orzo al dente according to package directions and drain lightly any excess broth. Toss in your almonds. If not serving right away, toss in 1-2 Tbsp of olive oil to keep it from sticking together.
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