In a skillet over med. heat melt butter. Add onion and garlic; cook 1 minute. Add orzo; cook, stirring, until coated and lightly brown, 1-2 minutes.
Add wine or broth, 2 cups water, salt and pepper; cook, stirring occasionally, until liquid is nearly absorbed, 8-10 minutes. Stir in remaining water.
Cook stirring often, until liquid is almost absorbed, 5-6 minutes. Add spinach, cover. Cook until spinach is wilted, 1 minute. Stir in tomatoes and zest. Transfer to serving bowl, sprinkle with almonds.
Originally Submitted
9/24/2010
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