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Spinach and Basil Orzo


  • 2 teaspoons crushed garlic
  • 1 medium sweet onion, chopped
  • 2 tablespoons olive oil
  • 1 (1-pound) box orzo
  • 1 3/4 cups chicken stock
  • Fistful fresh basil leaves, chopped
  • 3 sprigs rosemary leaves removed and chopped
  • 1 lemon wedge, juiced
  • 1 (10-ounce) package frozen spinach, defrosted and water squeezed out


Saute garlic and onion in olive oil over medium-high heat for 3 minutes until slightly tender. Add orzo and chicken stock, cover and cook for about 3 minutes on medium heat. Add basil and rosemary and cover and let simmer for about 5 minutes until all liquid has evaporated. Turn heat to low add lemon juice and spinach, stir to combine and cook for 1 minute until spinach is heated through. Serve and Enjoy!

Sandra Lee,


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