Inspired by Le Petit Pierogi
We both thought it turned out really well! There are two things I would do differently next time; I’ll mention them below.
The nutmeg taste was excellent!
Note: the ingredient amounts are estimated, I didn’t really measure.
1 c orzo
2 T olive oil
1 1/4 c chicken broth
1/4 c Parmesan
1 small head broccoli florets
1/4-1/2 c fresh spinach
1/2 small onion, chopped
Salt and pepper to taste
Nutmeg to taste – maybe 1/2 T?
In a small saucepan, heat your olive oil, then add the orzo. Cook in the oil 1-2 minutes.
Add the chicken broth, boil then simmer for about 8-10 minutes, until broth is soaked up and orzo is at desired consistency.
Meanwhile, steam your broccoli.
In a small bowl, combine the Parmesan, onion, spinach, salt and pepper and nutmeg. (Here is where I would’ve made a change. Instead of putting the onion in here, I would’ve added it to the orzo a few minutes before it was done, to soften them up.)
Once the broccoli is done, combine in the bowl.
Again – here I would make a change. I added the orzo to the bowl to combine everything together. Thinking this would wilt the spinach and melt the Parm. It did, slightly. But, next time, I would add the contents of the bowl to the saucepan with the orzo, and keep it on low for 30-60 seconds.
But – as I said above, the flavor was excellent, and I’ll definitely do this again (with changes, of course.) 🙂