Nutrition Facts
4 servings
4
Italian Orzo Pilaf with Spinach & Tomatoes, Grana Cheese & Sliced Almonds
Do you know orzo? Although it looks like rice, orzo is actually a type of Italian pasta! Discover it in a pilaf version with spinach and tomatoes, grated cheese, and sliced almonds with this recipe.
Ingredients
2 Red onion
4 cloves Garlic
400 Cherry tomato
20 Sliced almond
4 Paprika
400 spinach
80 Grana cheese
700 Vegetable broth
1 Butter
Pepper
Salt
Directions
1
Prepare the broth with hot water. Finely chop the onion and garlic. Cut the cherry tomatoes in half.
2
Heat half of the butter in a saucepan over low heat and sauté the onion and garlic for 2 minutes. Add the orzo and cook for 1 more minute, stirring.
3
Pour the broth and cook everything for 10-12 minutes over low heat and covered. Stir frequently. Add a little water if the orzo dries out.
4
Meanwhile, roast the almonds in a wok or skillet without oil over medium heat until they start to brown. Set aside outside of the skillet.
5
Put it back on the heat with the remaining butter, the cherry tomatoes, and 1 teaspoon of paprika per person. Sauté everything for 3 minutes over medium-high heat. (For even more flavor, you can deglaze the cherry tomatoes with a pinch of sugar and balsamic vinegar!)
6
Tear the spinach by hand into the skillet and let it reduce while stirring. Season with salt and pepper, then cook for 3 minutes over medium-high heat.
7
Add half of the cheese shavings to the pot with the orzo and let melt while stirring. Then add the orzo to the vegetables and cook for 1 more minute.
8
To finish, place the orzo in deep plates. Garnish with slivered almonds and the remaining cheese shavings.
Ingredients
Ingredients
2 Red onion
4 cloves Garlic
400 Cherry tomato
20 Sliced almond
4 Paprika
400 spinach
80 Grana cheese
700 Vegetable broth
1 Butter
Pepper
Salt
Directions
Directions
1
Prepare the broth with hot water. Finely chop the onion and garlic. Cut the cherry tomatoes in half.
2
Heat half of the butter in a saucepan over low heat and sauté the onion and garlic for 2 minutes. Add the orzo and cook for 1 more minute, stirring.
3
Pour the broth and cook everything for 10-12 minutes over low heat and covered. Stir frequently. Add a little water if the orzo dries out.
4
Meanwhile, roast the almonds in a wok or skillet without oil over medium heat until they start to brown. Set aside outside of the skillet.
5
Put it back on the heat with the remaining butter, the cherry tomatoes, and 1 teaspoon of paprika per person. Sauté everything for 3 minutes over medium-high heat. (For even more flavor, you can deglaze the cherry tomatoes with a pinch of sugar and balsamic vinegar!)
6
Tear the spinach by hand into the skillet and let it reduce while stirring. Season with salt and pepper, then cook for 3 minutes over medium-high heat.
7
Add half of the cheese shavings to the pot with the orzo and let melt while stirring. Then add the orzo to the vegetables and cook for 1 more minute.
8
To finish, place the orzo in deep plates. Garnish with slivered almonds and the remaining cheese shavings.
Notes
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