Begin by toasting your pine nuts. Toast 1/2 a cup of pine nuts on a dry skillet at medium-high heat for about 3 minutes or until they turn light brown. I usually toss them at least twice while they are toasting. Still, I usually get one or two that are a little on the burnt side.
While your pine nuts cool, cook 1 cup of dry orzo as per the instructions on your package. Once it has cooked, place your orzo in a medium sized bowl.
Next heat 2 tbsp of lemon oil in your skillet. To this add 6 cups of fresh baby spinach. The spinach should be washed but not dried as the water on the leaves will help the spinach wilt. Add a generous pinch of sea salt, cover and cook at medium heat. It will take about 5-7 minute for the spinach to wilt down.
Once the spinach has cooked and cooled transfer it to your orzo. At this point, you will want to give your spinach a squeeze to remove the excess water. Mix with the orzo and top with the juice of 1/2 a lemon and your pine nuts. Give it a final toss and enjoy!
Who ate it?
Husband- He liked it but thought it needed some garlic. So you might want to cook the spinach in both lemon oil and a few garlic cloves.
Son #1- Ate around the spinach and pine nuts. Really liked the orzo , though.
Son #2- He tried it but didn’t really like it.
My husband and I tried to tell the boys that eating spinach would make them as strong as Popeye, but they have no clue who that is. The next time I cook spinach I plan to tell them that the Hulk eats this stuff daily. That might just do it 🙂
– Mom on a veggie mission.