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!
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
Initially, chop up your spinach, green onions, and parsley…
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!)
Smash your cloves of garlic with the flat of your knife like^^^
Mince the garlic very finely.
BOOM! All that is left is to grate your cheese then let the magic begin!!!
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)
Now that were all prepped… prepare for lots of awesome stuff to happen!
Melt 4 Tbsp butter over medium high heat in a large pot.
Add orzo and toss around to coat. Allow to cook stirring frequently until some of the grains start to turn golden/brown in color.
This only took me about 3 minutes… I’m not saying magic, but…. MAGIC!
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
Bring it to a boil then reduce heat to medium high and allow to cook until tender.
Melt remaining 4 Tbsp butter in a sauce pan and add garlic.
Allow to cook at medium low for a couple of minutes, or until fragrant and tender.
Add 4 Tbsp flour and make a roux stirring frequently.
Allow to cook for a few minutes over medium low heat continuing to stir frequently.
Whisk in the milk and allow to thicken for 3-5 minutes stirring constantly.
Get your goodies ready for crunch time!
Toss your spinach, green onions, and parsley into the sauce and stir well to combine.
Toss your grated parmesan cheese into the mix and stir well again to evenly combine.
Drain your orzo and return to the pot.
Pour your spinach and parmesan sauce over the orzo and mix well!
I told you…. Magic….