Orzo al Greco
Rice-shaped pasta and vegetables with a Greek twist and a lemony zing!
1 ½ c. orzo
1 onion, chopped
3 cloves garlic, minced
1 t. dried oregano
1 large carrot, halved lengthwise and sliced, or 1 ½ c. baby carrots, halved lengthwise
1 red bell pepper, julienned
½ head cauliflower, cut into small florets
¾ c. vegetable stock
6 c. fresh spinach leaves, coarsely chopped
Juice of 1 lemon (about 2 T)
¼ c. sliced black olives (optional)
3 T chopped fresh parsley
Cook the orzo in boiling water according to package directions until al dente. Drain and set aside.
Meanwhile, in a large pot, sauté the onion and garlic in a little water until onion begins to soften, about 3 minutes. Add the oregano and cook for a few seconds more.
Add the carrot, bell pepper, cauliflower, and vegetable stock. Cover and simmer until vegetables are tender. Add cooked orzo and spinach and mix well. Continue to cook for another minute until heated through, then remove from heat and stir in lemon juice, olives (if using), and parsley.
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