This is a lovely Mediterranean style side dish that can accompany any main course. I happened to come across it searching for “orzo” recipes. Orzo is a short cut pasta, and looks like a thick piece of rice. It is a very versatile pasta, as it can be used in soups, salads, casseroles, or simply alone.
The combination of spices caught my eye. Cumin and coriander are found in many Middle Eastern cuisines. You rarely see them in a pasta dish. I just learned that coriander is the seed of a cilantro plant. I am just a wealth of information today!
I loved this recipe. The spices blended perfectly and the result was a savory and delightful pasta. It is very simple to prepare. The orzo and spinach cook quickly. Just watch the spinach closely; you do not want to overcook it. Set your timer! I do not like cilantro, so I used parsley for this recipe.
This recipe is courtesy of Cookstr.com and will serve 6 people who will be thrilled with the spices in this wonderful dish.
Today’s Hint: Place a wooden spoon over a pot to prevent the water from boiling over.
Ingredients for Spiced Orzo with Spinach
8 oz. orzo
1 1/2 tbsp. olive oil
1 onion, finely chopped
2 garlic cloves, finely chopped
1 tsp. ground coriander
1/2 tsp. ground cumin
Pinch of cayenne
6 oz. baby spinach leaves, washed, but not dried
4 tbsp. chopped cilantro or parsley
Kosher salt and freshly ground pepper
Bring a large pan off salted water to a boil.
Add the orzo and cook until tender, according to package instructions.
Meanwhile, heat the olive oil in a large saucepan over medium heat.
Add the onion and cook, about 3 minutes, until softened.
Stir in the garlic, coriander, cumin, and cayenne, if using, and cook for 1 minute more.
Stir the spinach (with the water clinging to its leaves from washing) into the saucepan.
Drain the orzo well, shaking off any excess water.
Add the orzo to the spinach mixture and mix well.
Stir in the cilantro (or parsley) and season with salt and pepper.
Transfer to a serving bowl. Serve hot or cooled.
It’s that simple!
