SPINACH-ORZO SALAD WITH CHICKPEAS
The first version of this salad was an experiment in mixing together some random ingredients I had on hand. It was a success, and several people at the party asked for the recipe...which meant I had to re-create it! It's healthy, delicious and perfect for warm-weather days. -Glen White, Kissimmee, Florida
Provided by Taste of Home
Categories Lunch Side Dishes
Time 25m
Yield 12 servings.
Number Of Ingredients 14
Steps:
- In a large saucepan, bring broth to a boil. Stir in orzo; return to a boil. Reduce heat; simmer, covered, until al dente, 8-10 minutes., In a large bowl, toss spinach and warm orzo, allowing spinach to wilt slightly. Add tomatoes, chickpeas, parsley and green onions., Whisk together dressing ingredients. Toss with salad.
Nutrition Facts : Calories 122 calories, Fat 5g fat (1g saturated fat), Cholesterol 0 cholesterol, Sodium 259mg sodium, Carbohydrate 16g carbohydrate (1g sugars, Fiber 4g fiber), Protein 4g protein. Diabetic Exchanges
CREAMY ORZO WITH SPINACH SALAD
Made with creamy cheese, kalamata olives and chopped fresh basil, this orzo and spinach salad has a refreshing Greek-style appeal.
Provided by My Food and Family
Categories Recipes
Time 20m
Yield 5 servings
Number Of Ingredients 7
Steps:
- Cook orzo as directed on package; drain. Place in large bowl.
- Add spinach; mix lightly.
- Stir in remaining ingredients.
Nutrition Facts : Calories 210, Fat 12 g, SaturatedFat 5 g, TransFat 0 g, Cholesterol 30 mg, Sodium 580 mg, Carbohydrate 0 g, Fiber 2 g, Sugar 0 g, Protein 8 g
ORZO WITH SPINACH AND PINE NUTS
Steps:
- Heat a large covered skillet over medium high heat. Add 2 tablespoons of the olive oil and when it is hot, add the spinach with all the water still clinging to its leaves from washing. Cover and cook for 2 minutes, then remove the lid and turn the spinach over with tongs. Replace the lid and cook for 2 minutes more. Repeat until all the spinach is wilted and tender. Stir in a pinch each of salt and pepper. Transfer the spinach to a colander set over a bowl and drain. When cool enough to handle, press down on the spinach to extract as much liquid as possible. Chop the spinach coarsely and reserve the juice.
- In a large heavy skillet, heat the remaining tablespoon of olive oil over medium heat. Add the pine nuts and stir for 1 to 2 minutes, until slightly golden. Add the garlic and cook, stirring, for 2 minutes, until the garlic gives off its aroma. Season to taste, stir in the diced tomatoes and the spinach, and cook for 1 minute more. Remove from the heat.
- In a large saucepan, bring a generous amount of lightly salted water to a boil. Cook the orzo, stirring occasionally to stop them from sticking, for about 9 minutes or until tender. Drain thoroughly, shaking the colander to get rid of most of the water, and transfer them to the skillet with the spinach mixture and the reserved spinach juice. Toss to mix the ingredients evenly, taste for seasoning and reheat gently before serving.
CREAMY ORZO
Provided by Giada De Laurentiis
Categories side-dish
Time 25m
Yield 6 to 8 servings
Number Of Ingredients 9
Steps:
- Bring a heavy large saucepan of salted water to a boil over high heat. Add the orzo and cook until tender but still firm to the bite, stirring often, about 8 minutes. Drain, reserving 1 cup of the cooking liquid.
- Meanwhile, heat the oil in a heavy large frying pan over medium heat. Add the shallot and garlic, and saute until tender, about 2 minutes. Add the tomatoes and cook until they are tender, about 8 minutes. Stir in the cream and peas. Add the orzo and toss to coat. Remove the skillet from the heat. Add the Parmesan to the pasta mixture and toss to coat. Stir the pasta mixture until the sauce coats the pasta thickly, adding enough reserved cooking liquid to maintain a creamy consistency. Season the orzo with salt and pepper, and serve.
CREAMY ROASTED GARLIC & SPINACH ORZO
This side dish brings instant comfort. I first made it without spinach so my husband and daughter would like it. The next time, I added spinach for the extra health benefits. They still devoured it, so in my book that's a win-win. -Dawn Moore, Warren, Pennsylvania
Provided by Taste of Home
Categories Side Dishes
Time 55m
Yield 6 servings.
Number Of Ingredients 11
Steps:
- Preheat oven to 425°. Remove papery outer skin from garlic bulb but do not peel or separate the cloves. Cut off top of garlic bulb, exposing individual cloves. Drizzle cut cloves with 1 teaspoon oil. Wrap in foil. Bake 30-35 minutes or until cloves are soft. Unwrap. When cool enough to handle, squeeze garlic from skins., In a Dutch oven, heat remaining oil over medium-high heat. Add pasta; cook and stir 2-3 minutes or until lightly browned. Add stock; bring to a boil. Reduce heat; simmer, covered, 10-12 minutes or until pasta is tender and liquid is absorbed., Stir in cream cheese until melted. Add spinach, Asiago cheese, milk, seasoning blend, salt and roasted garlic; cook and stir until spinach is wilted. Sprinkle with parsley.
Nutrition Facts : Calories 271 calories, Fat 8g fat (3g saturated fat), Cholesterol 14mg cholesterol, Sodium 422mg sodium, Carbohydrate 37g carbohydrate (2g sugars, Fiber 9g fiber), Protein 12g protein. Diabetic Exchanges
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