Orzo with spinach and cherry tomatoes
Nutrition per serving
Calories | 435 kcal |
Protein | 14 g |
Carbs | 74.8 g |
Fats | 10.6 g |
Saturated Fat | 1 g |
Monounsaturated Fat | 6.2 g |
Polyunsaturated Fat | 1 g |
Sugars | 9.6 g |
Fiber | 9.9 g |
Sodium | 377 mg |
Ingredients
Orzo | |
Olive Oil | |
Red Onion | |
Garlic | |
Baby Spinach | |
Black Olives | |
Fresh Dill Weed | |
Fresh Mint Leaves | |
Tomatoes Cherry, Canned, Peeled | |
Celery |
1. Cook the orzo using the instructions on pack. Drain, rinse under cold water, and then drain again. Mix and toss with half the olive oil.
2. At the same time heat remaining oil in a frying or similar pan. Add chopped celery, and chopped onion. Season then cook for 8 minutes by which time they should be soft.
3. Chop garlic and the add to pan and cook for 1 minute.
4. Add cherry tomatoes and allow to simmer for 10 minutes.
5. Add the spinach Cover pan with lid so that spinach leaves wilt.
6. Halve the olives, and add to pan with orzo, chopped dill and chopped mint. Season to taste and plate.