Greek Style Orzo With Spinach And Tomatoes - cooking recipe

Ingredients

2 large (about 1 lb.) tomatoes
1 c. orzo pasta (uncooked)
1 Tbsp. vegetable oil
1 c. chopped onion
1 tsp. crushed garlic
1/2 c. chicken broth
1/2 tsp. oregano leaves, crushed
1/2 tsp. salt
1/8 tsp. ground black pepper
1 (10 oz.) pkg. chopped spinach, thawed
1/2 c. (4 oz.) crumbled Feta cheese

Preparation

Use tomatoes held at room temperature until fully ripe; core and coarsely chop (makes about 2 cups), set aside.
Cook orzo according to package instructions; drain and set aside.
In nonstick skillet, heat oil until hot.
Add onion and garlic; cook, stirring occasionally, until crisp, about 5 minutes.
Stir in chicken broth, oregano, salt, black pepper, reserved tomatoes and orzo.
Cook until tomatoes are slightly softened, about 3 minutes. Stir in spinach; cook until heated through, about 3 minutes.
Stir in cheese and serve hot.
Yield:
Four to six portions with 348 calories per portion.