Orzo Florentine Time: 40 minutes
1 package frozen spinach - 9 oz, or the equivalent (250 gr)
1/3 cup orzo if using other small pasta, I'm not certain how much liquid would be needed; just drain excess
1/2 onion see soup
1 tbs butter
2/3 cup plus 2 tbs chicken stock
1/2 tsp marjoram
1/2 tsp basil
1/4 grated Parmesan
1/4 cup shredded cheese
Finely chop onion. In small saucepan over medium heat sauté onion in butter for 5 minutes. Add orzo and sauté 1 minute. Add stock and herbs, cover and simmer until done, 15 - 20 minutes. All stock will be absorbed. Thaw spinach and squeeze out excess moisture. When orzo is done add the spinach and shredded cheese. Stir well to combine. Pour into a lightly oiled glass baking dish, just large enough to hold it. Sprinkle with Parmesan and bake at 375F (190C) until it starts to brown; about 15 minutes. Remove and serve directly from baking dish.
Cooking for Two? Or more?
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