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2 cups orzo pasta, or 4 cups cooked firm rice
3 tbsp olive oil
3 tbsp freshly squeezed lemon juice
1/4 tsp salt
1/4 tsp fresh-ground black pepper
1/2 284-g pkg spinach, or 1 small bunch spinach
1/4 cup kalamata or black olives, pitted
1/4 cup finely chopped fresh parsley
1/2 tsp lemon zest
1/2 tsp orange zest
1 small garlic clove, minced
Cook orzo in boiling salted water in a large saucepan according to package directions, usually about 8 minutes. Stir frequently, especially at beginning of cooking when pasta tends to clump. Meanwhile, in a medium-size mixing bowl, stir oil with lemon juice, salt and pepper. When orzo is cooked, drain well. Stir hot orzo into oil mixture. Cool slightly while continuing with rest of recipe.
Remove stems from washed spinach leaves and discard. Shred or coarsely chop leaves. Place in a large mixing bowl. Coarsely chop pitted olives. Add to spinach and toss. To make gremolada, stir parsley with lemon and orange peels and garlic.
Add orzo mixture to spinach mixture and toss until evenly mixed. Sprinkle with gremolada, then gently toss. Serve at room temperature or cover and refrigerate up to 1 day.
Calories 198, Protein 5.3g, Carbohydrates 29.8g, Fat 6.6g, Fibre 2.3g, Sodium 300mg.
Irene McGuinness of Sardis, B.C., tosses shredded spinach in a pasta salad, then jazzes it up with a fresh garlic-parsley mixture.
To make ahead, cook orzo and stir with oil mixture. Place in refrigerator to chill while continuing with recipe. Prepare spinach mixture. Toss cold orzo mixture with spinach mixture. Cover and refrigerate for up to 2 days. Prepare gremolada and refrigerate separately. Carry in sealed plastic containers or self-sealing plastic bags. Toss together just before serving.