Ingredients

  • 2 tablespoons EVOO Extra Virgin Olive Oil
  • 1/3 cup orzo
  • 1 clove garlic, finely chopped or grated
  • 1 cup light brown or white rice, such as Texmati brand
  • 1 3/4 cups chicken stock or broth, regular or low-sodium
  • Salt and ground black pepper
  • 2 bunches fresh spinach, chopped (about 4 cups) or 1 10-ounce box frozen chopped spinach, defrosted
  • 3/4 to 1 cup grated Parmigiano Reggiano cheese

Yield

Serves: 4 servings

Preparation

Place a medium pot over medium-high heat with 2 turns of the pan of EVOO, about 2 tablespoons. Add the orzo to the pan and toast until golden brown, 3-4 minutes.

Add the garlic to the pan and continue cooking for another 30 seconds. Add the rice, broth, salt and pepper to the pan and bring up to a bubble. Cover the pot, reduce the heat to medium-low and simmer until all of the liquid has been absorbed, about 15 minutes.

Fluff the finished rice with a fork and fold in the spinach and cheese. Serve alongside Lemon Pepper Chicken.