Orzo is usually known as a grain, but it’s actually pasta! It makes the perfect quick and easy side dish to any of your favorite meals or casseroles, especially with the addition of Parmesan cheese and spinach. It can be eaten hot or cold, so it’s great year-round!
Ingredients
1cuporzo pasta
2tablespoonsextra-virgin olive oil
2clovesgarlic(minced)
1shallot(minced)
1/2 cupgrated parmesan cheese
1/2cupchicken broth(or water)
4cupsbaby spinach leaves
3tablespoonsfresh lemon juice-Sea salt, to taste
sea salt(to taste)
ground black pepper(to taste)
1/2teaspoonred pepper flakes
Instructions
In a large skillet, add in the oil, garlic, and shallot. Cook until fragrant (around 2-3 minutes).
Add in the orzo and toast for a few minutes.
Pour in the broth, bring to a boil. Once it is boiling, reduce the heat and cover.
After about 12-15 minutes, the broth should be absorbed and the orzo tender.
Stir in the spinach, parmesan, lemon juice, salt, pepper, and red pepper flakes.
Garnish with parsley and more cheese then serve!
Notes
You can also eat this side dish cold the next day!