Orzo is a rice shaped pasta used frequently in Mediterranean soups or salads.  Lightly coated in sautéed spinach pistou, the small rainbow ‘grains’ are tossed with diced cucumber and red onion for a cool crunch, tied together with toasted pine nuts and briny olives. This makes a great vegetarian dish or a flavor-filled foundation for grilled seafood.  Add crumbled goat cheese or feta for a touch of creaminess.

Difficulty:

Prep Time: 15 minutes

Cook Time: 10 minutes

Serves 3-4

Ingredients:

1 cup Chicken or Vegetable Stock

2 cups Water

1 cup Orzo

Extra Virgin Olive Oil

10 oz. (1 bag) Spinach, roughly chopped

½ Cucumber, seeded and diced

½ Red Onion, finely diced

3 Tbsp (25g) toasted Pine Nuts, divided

½ Garlic clove, chopped

20 Niçoise Olives, roughly chopped or quartered

1 Tbsp. Red Wine Vinegar

1 Tbsp. chopped Parsley (optional)

Sea Salt and White Pepper

Technique:

•In a medium pot, bring stock and salted water to a boil, add orzo and cook until tender but firm (7-10 minutes).  Strain and add to a large mixing bowl with 1T olive oil.

•Prepare a small ice bath.

•Heat a large sauté pan on medium high heat.  Add 2T olive oil, chopped garlic, and spinach.  Cook the spinach for 2-3 minutes, until completely wilted and hot. 

•Transfer half the spinach to the ice bath, and add the cucumber and red onion to the sauté pan.  Cook for less than a minute, season with salt and pepper, and combine with the orzo.