Creamy Spinach and Parmesan Orzo

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This is a dish that a couple of good friends made a month or so ago and posted a picture on Facebook that looked absolutely amazing! Long story short, when I finally remembered to ask them for the recipe, one of the girls pointed it out on our good and trusty Pinterest Machine so I pinned and saved for later! YAY! Not so much, when i finally got to making it, it was a dead link!!!!! I had to get crafty and resourceful … well crafty + resourceful is my middle (albeit hyphenated) name!

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Ingredients

1 Pkg Orzo

1/2 Cup Milk

8 Tbsp Butter; divided

4 Tbsp All Purpose Flour

1 Cup Parmesan Cheese; freshly grated

2 Green Onions; thinly sliced

1 Cup Fresh Spinach; chopped

2 Tbsp Flat Leaf Parsley; minced

4 Cloves Garlic; smashed + minced

Salt + Pepper

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Initially, chop up your spinach, green onions, and parsley…

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Just look at all that greenery! Makes me want spring (yes, I know its already spring, but I’m talking green trees, flowers, and fresh cut grass here!)

Moooooving on…..

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Smash your cloves of garlic with the flat of your knife like^^^

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Mince the garlic very finely.

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BOOM! All that is left is to grate your cheese then let the magic begin!!!

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For reasons unbeknown to me… I tend to get the wedges labeled for sauces… I cant help it! Who can resist the big chunks of parmesan cheese with the rind still attached? Not this girl! (This blog is a judgement free zone, dont forget)

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Now that were all prepped… prepare for lots of awesome stuff to happen!

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Melt 4 Tbsp butter over medium high heat in a large pot.

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Add orzo and toss around to coat. Allow to cook stirring frequently until some of the grains start to turn golden/brown in color.

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This only took me about 3 minutes… I’m not saying magic, but…. MAGIC!

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Next add water to the pot so that the orzo is covered by at least 2″ of the water. I didn’t measure this out in cups so really just fill it up as you would to boil pasta. Not rocket science but here I am trying to make it out to be… O.o

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BOOM!

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Bring it to a boil then reduce heat to medium high and allow to cook until tender.

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Melt remaining 4 Tbsp butter in a sauce pan and add garlic.

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Allow to cook at medium low for a couple of minutes, or until fragrant and tender.

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Add 4 Tbsp flour and make a roux stirring frequently.

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Allow to cook for a few minutes over medium low heat continuing to stir frequently.

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Whisk in the milk and allow to thicken for 3-5 minutes stirring constantly.

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Get your goodies ready for crunch time!

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Toss your spinach, green onions, and parsley into the sauce and stir well to combine.

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Toss your grated parmesan cheese into the mix and stir well again to evenly combine.

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Yum…

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Drain your orzo and return to the pot.

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Pour your spinach and parmesan sauce over the orzo and mix well!

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I told you…. Magic….

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Enjoy!

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