Orzo Florentine
Total time: 40 minutes
Florentine, or 'cooked in the style of Florence', means that there is spinach in the dish. Here the spinach is combined with cooked pasta and shredded cheese and baked until bubbly.
Ingredients:
- 8oz (250gr) frozen spinach, 225gr, 8oz
- 1/3 cup orzo, 56gr, 2oz
- 2 shallots, 60gr, 2.1oz
- 2 tsp butter, 9.5gr, .34oz
- 2/3 cup plus 2 tbs chicken stock, 175gr, 5.3oz
- 1/2 tsp marjoram
- 1/2 tsp basil
- 1/4 cup (1oz, 30gr) grated Parmesan, 25gr, .89oz
- 1/4 cup (1oz, 30gr) shredded cheese, 30gr, 1oz
Instructions:
- Finely chop shallots.
- In small saucepan over medium heat sauté shallots 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.
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Nutrition Information |
General Technical Details and Disclaimer:
Measurements are actual measurements used for calculation. If there are no values the nutritional numbers were simply too small.
I try to be accurate, but I do not guarantee it. I use 'grams' as the unit of weight; with an approximate conversion to ounces.
My information comes from my own digital, computerized scale
and the USDA Nutrient Data Library: http://ndb.nal.usda.gov/
