Almond Orzo Pilaf Tell a Friend

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Only quantities of ingredients are changed; recipe Directions below will not reflect those changes.

Ingredients:

  • 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
  • Directions:

    • 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.

    Brief Description

    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!

    Main Ingredient:

    orzo

    Category:  Pasta

    Cuisine:  American

    Prep Time: 30 min
    Cook Time: 30 min

    Notes

    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

    Source

    Women's World magazine

    Posted By:

    ecarr

    Posted On:

    May 17, 2012

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