Follow these steps for perfect results
water
better than bullion chicken stock
orzo pasta
fresh dill
minced
fresh parsley
minced
fresh basil
minced
fresh rosemary
minced
extra light olive oil
granulated lemon
garlic powder
soy sauce
pine nuts
baby spinach
sea salt
cherry tomatoes
Bring 6 cups of water and 1/2 tablespoon chicken stock to a boil in a pot.
Add 1 lb orzo pasta and cook for 7 minutes until al dente.
Drain the cooked orzo pasta in a colander.
Stir the drained pasta to release moisture and heat for about 2-3 minutes.
In a large bowl, combine 1 teaspoon minced fresh dill, 2 tablespoons minced fresh parsley, 1 teaspoon minced fresh basil, 1 1/2 teaspoons minced fresh rosemary, 8 tablespoons olive oil, 1/2 teaspoon soy sauce, 1 teaspoon sea salt, and 1/2 teaspoon granulated lemon.
Add the cooked orzo to the bowl and stir until it is evenly coated with the dressing.
While the orzo is still warm, add 2 cups of baby spinach and 1/3 cup of pine nuts.
Stir gently to combine.
Add 1 cup cherry tomatoes if desired.
Add additional salt to taste if needed.
Serve immediately or chill for later.
Expert advice for the best results
Toast the pine nuts for enhanced flavor.
Add a sprinkle of parmesan cheese before serving.
Everything you need to know before you start
10 minutes
Can be made ahead and chilled
Serve in a bowl or on a platter, garnished with a sprig of fresh rosemary or parsley.
Serve chilled or at room temperature.
Pairs well with grilled fish or chicken.
Crisp and refreshing
Discover the story behind this recipe
Commonly served as a light lunch or side dish.
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