| Level: | Easy |
| Total: | 20 min |
| Prep: | 8 min |
| Cook: | 12 min |
| Yield: | 4 servings |
Ingredients
- 2 teaspoons crushed garlic
- 1 medium sweet onion, chopped
- 2 tablespoons olive oil
- 1 (1-pound) box orzo
- 1 3/4 cups chicken stock
- Fistful fresh basil leaves, chopped
- 3 sprigs rosemary leaves removed and chopped
- 1 lemon wedge, juiced
- 1 (10-ounce) package frozen spinach, defrosted and water squeezed out
Instructions
- Saute garlic and onion in olive oil over medium-high heat for 3 minutes until slightly tender. Add orzo and chicken stock, cover and cook for about 3 minutes on medium heat. Add basil and rosemary and cover and let simmer for about 5 minutes until all liquid has evaporated. Turn heat to low add lemon juice and spinach, stir to combine and cook for 1 minute until spinach is heated through. Serve and Enjoy!
Nutrition Facts
| Serving Size | 1 of 4 servings |
| Calories | 568 |
| Total Fat | 10 g |
| Saturated Fat | 2 g |
| Carbohydrates | 99 g |
| Dietary Fiber | 7 g |
| Sugar | 9 g |
| Protein | 20 g |
| Cholesterol | 3 mg |
| Sodium | 221 mg |
Reviews
After reading reviews, I made some adjustments and did some tweaking. My family and I loved it. I sauteed the onion and (fresh garlic in olive oil and 2 T of butter until softened. Then I added the orzo, a generous pinch of Mediterranean spiced gray salt , the zest of one lemon, and several turns (on a really course grind of pepper, and sauteed it another couple of minutes. I added 2 cans of low sodium chicken broth, and simmered the orzo for 3 mins. Then I added the herbs, chopped fresh spinach, and more (finely ground pepper. I simmered the orzo until it was the consistency of orzo, (about another 6 mins. I finished it off with the juice of one small lemon. Let stand until all the liquid is absorbed.
THE AMOUND OF CHICKEN BROTH….NEEDED MORE. I ALSO ADDED DICED TOMATOES FOR EXTRA FLAVOR. TURNED OUT GREAT!
LISA
HESPERIA CA
FEB 2012
Loved this! It got my 5 year old to eat spinach!! I did have to double the amount of chicken broth and left out the lemon. I tasted it at the end and felt it needed more salt (added sea salt and added in a smidge of herbed feta which was tangy on its own so I’m glad I left out the lemon. Turned out perfect! Will definitely be making this one again.
After looking at all the reviews before me, I did make some changes. I added white wine, a pinch of salt and pepper, and little water. To make it a more complete meal, I added beef smoked sausage. It came out amazing! My husband loves it and I would definitly make it again. :
I had no trouble with this recipe. Not sure what the others are doing wrong. My company loved it last weekend and all wanted the recipe. Will definitely make this over and over again.
Like the other reviewers, I too had to double the liquid. It’s just too bland for me and the other 3 at dinner didn’t think it was worth the effort either. I think some feta would definitely help.
I added some (about 1/2 c.) white wine as additional liquid – definately worth doing. I ddin’t add rosemary since I don’t like it.
While I enjoyed the pasta I was not fond of the basil and rosemary mix. Two very different flavors for such a delicate pasta. Left a “tart” taste in my mouth. Tried adding grated parm and still did not work for me.
I made this last night after reading everyones comments. Definately had to add lot more chicken stock – it absorbed it so quickly I just watched the pot and kept adding. Also very important to use GOOD ingredients. You can really taste the basil and rosemary (I also added chopped sun dried tomatoes). I thought it was definately a keeper and will make it again. It was good hot, but I had it cold today and it was still good – may try it cold for an upcoming bbq.
This recipe was very good but you definately need at least double the chicken broth than noted in the recipe. I recommend you keep an eye on it while cooking to make sure there’s enough liquid. Will make again for sure! Thank you!