Recipe – Toasted Orzo with Spinach and Pine Nuts

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I thought I would take a break from Quinoa this week and try orzo instead.  The garden is over flowing with spinach. I thought it would be the perfect time to whip up a simple batch of toasted orzo with spinach and pine nuts.  I’m sure there is a much more efficient way of making this dish, but this is my version.  To put it simply, I love it.  And I want to marry it.


1 16 oz package orzo, cooked
4 cups fresh spinach, chopped
1/4 cup pine nuts, toasted
4 tablespoons olive oil
2 tablespoons lemon juice
1 teaspoon garlic, mined
1/2 teaspoon salt
1/4 teaspoon ground pepper


Cook the Orzo according to the directions on the package {I tossed mine in boiling water for 8 minutes and then drained}.  Once the orzo has cooled {about 15 minutes}, place 4 tablespoons of olive oil in a saute pan.  Toss in orzo in the saute pan and toast over medium heat {about 8 minutes} making sure to stir frequently. Add the lemon juice to the orzo about half way through cooking.

Once toasted, place the orzo on a cookie sheet.

Toss the spinach and garlic in the saute pan for 1 minute.  Place on cookie sheet.

Dry toast the pine nuts in the saute pan {about 1 minute}.  Place on cookie sheet.

Add salt and pepper to orzo, spinach and pine nuts.

Combine with a large spoon and add the toasted orzo with spinach and pine nuts to a large bowl and serve.


Super Natural Every Day: Well-loved Recipes from My Natural Foods Kitchen by Hedi Swanson is a highly rated cookbook filled all sorts of yummy, wholesome recipes.  In Super Natural Every Day, Heidi helps us make nutritionally packed meals part of our daily repertoire by sharing a sumptuous collection of nearly 100 of her go-to recipes. ~ Amazon

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  1. Toasting the orzo is a great idea! I’ve always thought orzo was a little too slimy. A brief toasting would cure that. Brilliant.

  2. Why a cookie sheet? Am I missing something? Why not put it all into a bowl?

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