3-4 C. Stock
\n1 C. Orzo
\nZest of one Lemon
\n1\/8 C. Lemon Juice
\n1\/8 C Capers, rinsed and drained
\n1\/3 C. Fresh Chopped Herbs (Basil, Oregano, Thyme, Rosemary, Parsley, etc – personal choice)
\n1\/8 C. Parmesan Cheese
\nPepper
\n1 C. shredded Spinach<\/p>\n
In a large saucepan, bring stock to boil. Add orzo and cook, stirring often to prevent sticking, about 8-10 minutes, or until most liquid has been absorbed. Turn off heat; add remaining ingredients. Stir until fully mixed and the pasta is creamy. Serve at once, or keep warm in a 250-degree oven, stirring well before serving.<\/p>\n
Yield: 4 servings<\/p>\n
Calories: 170
\nFat: 1g
\nFiber: 2g<\/p>\n
Notes: As usual, I found this a little too lemony for me. I seem to be writing that a lot in these notes as I publish recipes! I guess I just don’t like lemon flavors as well as I thought I did. The recipe originally didn’t call for the spinach, but spinach wilts up so fine and tiny and I thought it would be a good way to “hide” an extra veggie and a bit of fiber. It worked out fine, and I don’t think a person would even realize it wasn’t “supposed” to be there.<\/i><\/p>\n","protected":false},"excerpt":{"rendered":"
3-4 C. Stock 1 C. Orzo Zest of one Lemon 1\/8 C. Lemon Juice 1\/8 C Capers, rinsed and drained 1\/3 C. Fresh Chopped Herbs (Basil, Oregano, Thyme, Rosemary, Parsley, etc – personal choice) 1\/8 C. Parmesan Cheese Pepper 1 C. shredded Spinach In a large saucepan, bring stock to boil. Add orzo and cook, stirring often to prevent sticking, about 8-10 minutes, or until most liquid has been absorbed. Turn off heat; add remaining ingredients. Stir until fully mixed…<\/p>\n