*  Exported from  MasterCook  *
 
            Orzo With Spinach And Pine Nuts (Milliken & Feniger)
 
 Recipe By     : Cooking with Too Hot Tamales
 Serving Size  : 6    Preparation Time :0:00
 Categories    : Sides
 
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
    3      tablespoons   olive oil
    2      large   bunc  spinach -- stems removed
                         and washed well
                         coarse salt
                         freshly ground black pepper
      1/4  cup           pine nuts
    3                    garlic cloves -- minced
    3                    roma tomatoes -- cored
                         seeded and diced
    2      cups          orzo pasta
      1/4  cup           grated anejo or romano cheese
 
 Heat 2 tablespoons oil in large skillet over high heat. In batches, add
 spinach with water clinging to leaves. Stir 2 minutes, until wilted and
 tender. Stir in pinch each salt and pepper; drain in colander set over
 bowl. When spinach is cool to handle, press down to extract liquid.
 Coarsely chop, reserving juice.
 
 Wipe out pan, add remaining oil. Over medium heat, saute pine nuts until
 lightly golden. Add garlic, cook, stirring, about 2 minutes, until aroma is
 released. Stir in tomatoes and spinach, adjust seasonings and cook 1 minute
 more. Remove from heat; set aside. Cook orzo according to package
 directions. Drain and add to spinach mixture with reserved spinach juice.
 Toss, reheat, sprinkle with cheese and serve.
 
 [per serving: Calories, 274; protein, 10 grams; carbohydrates, 33 grams;
 fat, 12 grams; cholesterol, 4 milligrams; sodium, 173 milligrams. ]
 
 *Recipes from Cooking with Too Hot Tamales (Morrow) by Mary Sue Milliken
 and Susan Feniger.
 
 
 “Pat Hanneman” <kitpath@earthlink.net> on Aug 24, 1998; MC_Buster.
 
 
 
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