This is one of my favourite pasta side dishes, nice with both cheekan and feeesh.
3/4 cup orzo
2 teaspoons olive oil
1 small onion, chopped
1 small celery stalk, chopped
1 garlic clove, minced
1 cup packed and chopped spinach leaves, cleaned
1/4 cup reduced-sodium chicken broth
1/2 tablespoon red wine vinegar
1/4 cup grated asiago cheese
Freshly ground pepper
Cook the orzo according to package directions.
Meanwhile, heat a nonstick saucepan. Swirl in the oil, then add the onion, celery, and garlic. Sauté until softened, 3 to 4 minutes. Stir in the spinach, half the broth, and the vinegar; cook, stirring frequently, until the liquid evaporates, 2 to 3 minutes longer. Stir in the orzo, cheese, the remaining broth, and the pepper.
Makes 4 servings.