Greek Orzo

This past Sunday, we hosted a graduation party for my niece and son with my brother and sister-in-law.  This is our last child going off to College.  Who will I cook for when all the kids are out of the house?  We had 50 – 60 people coming over and we did not want to be sitting over a stove while our guests were having fun.  So we decided to make dishes that we could prepare ahead of time.  This recipe is one of m daughter’s favorites.  It can be eaten warm or cold.  Both ways are awesome.

I love using Orzo.  I really like the consistency of the noodle and I think it holds up so well to other ingredients, whether those ingredients be vegetables, cheese or both.

Ingredients:

• 3 cups of Orzo
• 2 bags of baby spinach
• 1/2 of a red onion
• 5 cloves of garlic, chopped
• 1 tbsp canola oil
• 6 oz crumbled Feta

Directions:

In one pot, boil 6 quarts of water and once boiling, add the Orzo and cook for 8 – 10 minutes.  Drain when complete.

Meanwhile, heat the oil in a saute pan.  Add the red onion and saute until soft, about 5 minutes.  Drop in the garlic and cook for 1 – 2 minutes until fragrant.

Next, add the spinach in.  You will need to add a little at a time and let it wilt before adding in the next batch.  Once all the spinach has wilted, pour the Orzo in the pan and mix fully with all the vegetables.  Finish by adding in the cheese and cook for 1 -2 minutes more.  Remove from stove and cool until ready to serve.  Enjoy!