Page 129 - untitled

Lemon Orzo with Spinach
Trottier Family, Middleton, MA
“Leftovers could be served cold as a salad. Also, this dish works great as an entrée: add sautéed/grilled shrimp or chicken or other vegetables such as fresh broccoli, roasted peppers, olives, etc. Experiment!” Michelle & Ron Trottier
INGREDIENTS
Serves 10 to 12 as a side dish
8 cups chicken stock
2 cups water
4 cups orzo
5 cups spinach, washed and julienned
Juice and zest of 2 large lem- ons
1⁄2 cup olive oil
1⁄2 cup chopped fresh chives 1⁄2 cup crumbled feta cheese Coarsely ground black pepper
Thinly sliced lemon and whole fresh chives, for garnish (op- tional)
PREPARATION
1. In a large, heavy pot over high heat, heat the stock and water until boiling. Add the orzo, lower heat to me- dium-high and simmer until just tender, about 8 to 10 minutes, adding the spin- ach during the last minute of cooking and stirring until wilted.
2. Drain the orzo-spinach mixture in a colander and return it to the pot. Add the lemon juice and zest, olive oil, chives, and feta. Toss gently and season to taste with pepper.
3. Serve in a large shallow pasta bowl garnished with thin lemon slices and whole fresh chives, if desired.
UMASSDINING.COM – 119