6 oz. Orzo
6-8 oz. fresh Spinach
4 oz. Feta, crumbled
1 small can of sliced Mushrooms
1 Lemon, juiced
2 cloves Garlic, chopped
Boil Orzo for 8 minutes in a rolling boil. In a separate pan, place chopped Garlic, canned Mushrooms and Spinach and place on low heat until spinach is wilted (do not sauté this mixture, simply heat throughout until greens are wilted). Once Spinach mixture has been wilted, place in a serving bowl. Add crumbled Feta on top of the Spinach mixture. Drain cooked Orzo and add on top of Feta. Add juice from one lemon distributed evenly over Orzo. Let Orzo set for a minute then mix all ingredients.
This one of my favorite side dishes — I could eat it all the time and it’s great as a left-over!! The directions are pretty easy and you can change up any of the ingredients if you’d like to. I putting the ingredients in the bowl just as the directions state; by putting the Spinach mixture on the bottom with the Feta on top, this allows the cheese to start softening. When the hot, drained Orzo is added to the top, the cheese will melt and the Spinach, Mushroom, Garlic mixture will continue to wilt and cook and the Orzo will soak up some of the lemon juice while the rest will mix with the Spinach at the bottom of the bowl.
I’ve never tried this, but I’d bet that you can make this as a cold pasta salad and it would be delicious (you might want to use a Greek dressing instead of the lemon and garlic).