#Make It Tonight Monday
You DO NOT leave this guy unattended. This recipe requires you to be present throughout the entire cooking process, but the good news is that it doesn’t take long, and basically you’re just throwing things into the pot. This pasta will compliment any protein and veggie dinner you have planned this evening.
|Spinach Basil Orzo with Baked Chicken and Balsamic Roasted Brussel Sprouts|
If you fail to keep stirring, this recipe could scorch, and burn all the bottom, as the liquid gets absorbed pretty quickly. I added a little bit of olive oil to help prevent it from sticking. You’ll also want to keep your eye on this one once it’s finished because it might mysteriously go missing, especially if there are hungry men in the house.
I couldn’t decide what I wanted so I combined about 4 different recipes together, but the end result was really actually quite spectacular. I’ll be making this recipe again sometime soon for sure. Ingredients: 1-2 Tablespoon of olive oil1 cup Orzo1 can of chicken stock (could use water or veg stock)Spinach (I used 2-3 of the frozen nuggets)1 Tablespoon Basil 1/2 Tablespoon Oregano1/2 Tablespoon Garlic 1/2 Tablespoon of Parsley Pinch Cayenne Pepper Pinch of onion salt. 1/4 to 1/2 cup of parmesan cheeseOptional: add sautéed red onions and mushrooms
Heat a large soup pot over med heat. Add oil, and stir in orzo pasta and heat until the pasta is golden brown.
Add chicken stock or water and bring to a roaring boil. Reduce heat, and allow pasta to simmer for 10-15 minutes (remember to keep stirring here).
In a small bowl combine all spices, and cheese together. Add to mixture and cook over low heat until blended and liquid is evaporate. If you were going to add mushrooms and onions, now would be a good time to saute them.