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Prep Time: 10 Minutes Cook Time: 15 Minutes |
Ready In: 25 Minutes Servings: 4 |
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This is my take on a risotto type dish. I don't like cheese so I came up with this recipe. It's a favorite around our house! Ingredients:
2 tablespoons butter |
2 cups chicken broth (i mix up herb ox chicken with water) |
1 cup orzo pasta |
1/2 a 10 ounce bag spinach leaves, heavy stems removed, torn |
1/2 teaspoon granulated onion powder |
Directions:
1. In a medium saucepan, bring butter, granulated onion powder and chicken broth to a boil. Add orzo and turn the heat to medium low. Cook, stirring occasionally for 10 minutes. Add the torn spinach leaves and continue cooking and stirring about 5 minutes more or until almost all the liquid is gone. Goes great with baked chicken.
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