Gluten Free Orzo Spinach Salad


1/4 cup olive oil

1 cup gluten free orzo

3 garlic cloves chopped

1/2 cup pine nuts (optional because of cross contamination with wheat)

1/4 teaspoon salt

2 teaspoons basil

2 teaspoons oregano

2 teaspoons thyme

2 1/2 cups chicken broth

2 cups finely chopped fresh spinach

1/4 cup chopped olives (black or Kalamata)

1/2 cup chopped sundried tomatoes

1/2 cup chopped red pepper

1/2 cup feta cheese

Ken's Italian dressing (1/4 cup or desired amount)


Warm olive oil in a large skillet on medium heat. Add orzo, chopped garlic, pine nuts, and salt; sauté until light golden brown. Add basil, oregano, thyme, and chicken broth; bring to a boil, reduce heat then cover. Simmer until broth is absorbed, approximately 20-25 minutes. Stir twice to prevent sticking. Set aside to cool. Add chopped spinach, olives, sundried tomatoes, red pepper, cheese, and dressing. Toss together gently. This can be used as a side dish or as an entree when chicken or shrimp are added.

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