BGR! Eats: Orzo with Spinach and Pine Nuts

If you know anything about me, you know I’m not much of a cook. I leave that part of the house duties to the other half, but I’m trying to do better. As a vegetarian living with a meatatarian, I’m always looking for savory recipes that will disguise the fact that the dish is sans meat. Also, with crazy schedules, it’s important that any recipe I try is quick.  Last night I cooked this super easy and flavorful dish. Note: the original recipe calls for Parmesan cheese which I decided to forgo to save some calories. Needless to say it was still very delicious!

Orzo with Spinach and Pine Nuts

Prep: 4 minutes Cook: 18 minutes

2 tablespoons pine nuts

1 clove garlic (minced)

1 tablespoon margarine (melted) *May substitue for something a little more low fat

1 3/4 cups water

3/4 uncooked orzo

1/4 teaspoon salt

1 cup tightly chopped fresh spinach (use frozen if you’re strapped for time)

Optional: 1/2 cup grated Parmesan cheese

• Spread pine nuts in a small skillet. Cook over medium heat 1 to 2 minutes or until lightly toasted, stirring often. Set aside.

• Saute garlic in margarine in a saucepan over medium heat 1 minute. Add water, orzo and salt and bring to a boil. Reduce heat, and cook 12 minutes or until liquid is absorbed.

• Stir in spinach, cheese (optional) and pine nuts and serve hot.

Yield: 2 servings

Calories: (with cheese) 385

Fat: (with cheese) 16.7 g

*Taken from “Ultimate Southern Living Cookbook”