Orzo with Spinach and Pine Nuts (Milliken and Feniger)
Orzo, spinach and pine nuts, with garlic, tomatoes and a bit of romano cheese makes an elegant side dish.
large, stems removed, washed
italian plum (roma) tomatoes
cored, seeded and diced
Heat 2 tablespoons oil in large skillet over high heat.
In batches, add spinach with water clinging to leaves.
Stir 2 minutes, until wilted and tender.
Stir in pinch each salt and pepper; drain in colander set over bowl.
When spinach is cool to handle, press down to extract liquid.
Coarsely chop, reserving juice.
Wipe out pan, add remaining oil.
Over medium heat, sauté pine nuts until lightly golden.
Add garlic, cook, stirring, about 2 minutes, until aroma is released.
Stir in tomatoes and spinach, adjust seasonings and cook 1 minute more.
Remove from heat; set aside.
Cook orzo according to package directions.
Drain and add to spinach mixture with reserved spinach juice.
Toss, reheat, sprinkle with cheese and serve.