Orzo With Cinnamon Browned Butter, Feta, Tomatoes and Spinach |
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Prep Time: 15 Minutes Cook Time: 10 Minutes |
Ready In: 25 Minutes Servings: 4 |
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A recipe by Karen Barnaby in the Edmonton Journal September 23/09 in an article titled Cinnamon stars in savoury selections . This can be a side dish - leave the feta out or in as you prefer - or a main course for two. I used cherry tomatoes and omitted the spinach. I recommend adding the feta as it really adds some zip. We also garnished with toasted pine nuts. Ingredients:
1/2 lb orzo pasta |
4 tablespoons butter |
2 tablespoons extra virgin olive oil |
1/2 teaspoon cinnamon (preferably saigon or true cinnamon) |
5 ounces baby spinach |
2/3 cup feta cheese, crumbled |
2 tomatoes, diced |
1/4 cup parsley, chopped |
sea salt & freshly ground black pepper |
Directions:
1. Cook the orzo in a large pot of boiling salted water until tender.
2. While the orzo is cooking, melt the butter in a small heavy frying pan over low heat, then simmer until golden brown with a nutty aroma, about 5 minutes. Remove from heat and stir in the cinnamon.
3. Drain the orzo well, then return to the pot and add the butter mixture, scraping up any brown bits from the bottom of the pan.
4. Add the remaining ingredients. Toss until well combined and season with salt and pepper.
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