Almond Orzo PilafTell a Friend
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Move over, plain rice! We toasted orzo pasta, then cooked it with chicken broth, fennel seed, and fresh spinach until perfectly tender and delicious--it's perfect with any roasted meat!
Prep Time: 30 min(s)
Cook Time: 30 min(s)
Recipe Type: Public
Can make into a main dish by adding chicken breasts. After roasting the almonds & heating the olive oil, brown the chicken breasts and leave in the pan while completing the rest of the recipe. Calories: 225; Protein: 9 g; Fat: 5 g (1 g saturated); Chol: 0 mg.; Carbs: 38 g; Sodium: 241 mg; Fiber: 3 g; Sugar: 3 g
Posted By: ecarr
Posted On: May 17, 2012
Number of Servings:
- 1/4 cups - sliced almonds
- 1 tablespoons - olive oil
- 1 - red or green pepeer diced
- 2 cloves - garlic minced
- 1 1/2 cups - orzo pasta, about 9 oz.
- 1 cans - (14.5 oz) lower sodium chicken broth
- 1/2 teaspoons - fennel seeds crushed
- 1/2 teaspoons - salt
- 1/4 teaspoons - pepper
- 3 - baby spinach leaves, about 3 cups
- 1 tablespoons - white balsamic vinegar
• Heat large non-stick skillet over medium heat. Add almonds; cook, stirring, until golden, about 3-4 minutes. Remove from skillet.
• In same skillet, heat oil over medium heat. Add pepper and garlic. Cook, stirring, until softened, 4-5 minutes. Add orzo; cook, stirring, until lightly browned, 1-2 minutes. Add broth, fennel seeds, salt and pepper.
• Cook orzo mixture, stirring occasionally, until liquid is almost absorbed, 7-8 minutes. Stir in 1 1/2 cups water; cook, stirring occasionally, until liquid is almost absorbed and orzo is just tender.
• Add spinach on top of everything else, put on the lid and cook until spinach is wilted, about 1 minute. Remove from heat. Stir in vinegar. Serve sprinkled with almonds.