Broccoli Spinach Parm Orzo

Print Friendly

Inspired by Le Petit Pierogi

I kind of just threw in some things we had lying around for this recipe, and sort of based it off of the Creamy Parmesan Orzo, linked above.

We both thought it turned out really well! There are two things I would do differently next time; I'll mention them below.

The nutmeg taste was excellent!

Note: the ingredient amounts are estimated, I didn't really measure.

Ingredients:
1 c orzo
2 T olive oil
1 1/4 c chicken broth
1/4 c Parmesan
1 small head broccoli florets
1/4-1/2 c fresh spinach
1/2 small onion, chopped
Salt and pepper to taste
Nutmeg to taste - maybe 1/2 T?

Directions:
In a small saucepan, heat your olive oil, then add the orzo. Cook in the oil 1-2 minutes.

Add the chicken broth, boil then simmer for about 8-10 minutes, until broth is soaked up and orzo is at desired consistency.

Meanwhile, steam your broccoli.

In a small bowl, combine the Parmesan, onion, spinach, salt and pepper and nutmeg. (Here is where I would've made a change. Instead of putting the onion in here, I would've added it to the orzo a few minutes before it was done, to soften them up.)

Once the broccoli is done, combine in the bowl.

Again - here I would make a change. I added the orzo to the bowl to combine everything together. Thinking this would wilt the spinach and melt the Parm. It did, slightly. But, next time, I would add the contents of the bowl to the saucepan with the orzo, and keep it on low for 30-60 seconds.

But - as I said above, the flavor was excellent, and I'll definitely do this again (with changes, of course.) :)