This Spinach Orzo is one of the most effortless and most delicious suppers I've at any point made. Truly. It's made in one pot, so there is basically no tidy up required, and beside generally cleaving spinach, there is no prep work either. Truly, you need this in your life!
Orzo is a name for pasta that is molded like rice. It is made with semolina flour, which thus is made of durum wheat. Orzo is an adaptable pasta cut that works truly well for soups, plates of mixed greens, stews, and scrumptious side dishes, for example, the one I am imparting to you today. It cooks quicker than rice, and that is the reason I love to utilize it in numerous plans. On the off chance that you haven't attempted it yet, you are passing up a great opportunity.
Store this pasta in an impenetrable holder, refrigerated, for as long as 4 days. While warming, you'll need to do as such in a skillet with a little water, milk, or veggie soup to keep the pasta from drying out or getting sticky.
- 2 cups vegetable broth
- 1 cup whole milk
- 1 cup orzo pasta
- 1 cup Parmesan cheese
- 4 oz. roughly chopped baby spinach
- 1/2 tsp. salt or to taste
- 1/2 tsp. pepper or to taste
Instructions
- Combine the vegetable broth and milk in a medium saucepan and bring to a boil.
- Add the orzo and cook for 8-10 minutes, stirring occasionally.
- Reduce the heat to medium-low and add the Parmesan and spinach. Keep cooking for about 3 minutes, until the spinach wilts down.
- Taste the orzo. Add salt and pepper to taste. Stir, and remove from heat. Serve.
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