Creamy Orzo With Spinach Food

CREAMY ORZO WITH SPINACH

Steps:

• Cook pasta according to package directions; drain. Return to pan; keep warm.
• Melt 2 tablespoons Butter with Olive Oil & Sea Salt in 10-inch skillet until sizzling. Add garlic; cook, stirring occasionally, 2 minutes. Add spinach, salt and pepper; continue cooking, stirring occasionally, 2-3 minutes or until spinach is wilted. Remove from heat.
• Add remaining 2 tablespoons Butter with Olive Oil & Sea Salt and 1 cup Parmesan to cooked pasta in pan; stir until combined. Add cooked spinach, tomatoes and lemon zest; mix well. Spoon mixture into serving dish; top with remaining 1/4 cup Parmesan. Serve immediately.

CREAMY ORZO WITH SPINACH AND SHRIMP

Steps:

• Melt butter in a large skillet.
• Add garlic and sauté for 2 minutes.
• Add orzo and sauté for 3 minutes, stirring occasionally.
• Add chicken broth and water, bring to a boil.
• Once at a boil reduce heat to a simmer uncovered.
• Meanwhile core, seed and dice the tomatoes and thaw and strain the spinach.
• Once the liquid in the orzo begins to absorb (about 5 minutes) add the tomatoes and stir.
• Let this simmer for another 5 minutes then add the spinach and stir.
• Cook until the liquid is fully absorbed (about another 15 minutes).
• In a separate pan sauté the shrimp and sprinkle with creole seasoning (optional, you can use whatever spice you like) until cooked.
• Add the cheeses and fresh basil, red pepper (optional) to the orzo and stir, then add in the shrimp and serve!

CREAMY ORZO AND SPINACH

Steps:

• Cook orzo according to package directions, drain.
• Mix parmesan, beaten egg and cream and add to hot orzo.
• The heat will cook the egg mixture.
• Heat oil in skillet, add garlic, sauté until soft.
• Add spinach in batches until wilted.
• Season with red pepper, salt, pepper, stirring.
• Drizzle with a drop of balsamic.
• Top orzo with spinach, serve with additional parmesan if desired.

CREAMY ORZO WITH MUSHROOMS

Steps:

• Preheat the oven to 425 degrees F. Toss the mushrooms with 2 tablespoons olive oil, a pinch of salt and a few grinds of pepper on a baking sheet.
• Spread out in a single layer. Roast, stirring halfway through, until well browned and crisp around the edges, about 25 minutes. Let cool for a few minutes, then scrape up with a spatula and transfer to a bowl.
• Meanwhile, heat the remaining 1 tablespoon olive oil in a large pot or Dutch oven over medium-high heat. Add the leek and garlic, season with salt and pepper and cook until the leek softens, about 2 minutes. Add the orzo, 2 cups water, the milk, 1 teaspoon salt and a few grinds of pepper. Bring to a boil, stirring constantly. Reduce the heat to a simmer and cook, stirring occasionally, until the orzo is al dente, 5 to 7 minutes.
• Remove from the heat and add the cheese, spinach, lemon juice and 1 tablespoon parsley. Stir until the cheese melts and the spinach wilts; add a splash of water if the mixture is too thick. Season with salt and pepper.
• Toss the mushrooms with the lemon zest and remaining 1 tablespoon parsley. Divide the orzo among bowls and top with the mushroom mixture.

CREAMY ORZO WITH SPINACH SALAD

Steps:

• Cook orzo as directed on package; drain. Place in large bowl.
• Add spinach; mix lightly.
• Stir in remaining ingredients.

CREAMY ROASTED GARLIC & SPINACH ORZO

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.