Orzo Comfort Dish

  • Yield 4 servings

Teresa Blackburn


1/4 cup canola oil
1 cup chopped onions
1 cup chopped celery
4 -- garlic cloves, sliced
1 cup orzo (I use tri-colored orzo)
2 cans (15-ounce) low-sodium chicken broth
1 -- (16-ounce) can red kidney beans, rinsed and drained
1 cup baby spinach
1 teaspoon salt
-- Freshly ground black pepper


  1. Heat oil in a large skillet. Add onions, celery and garlic and sauté until transparent.
  2. Cook orzo according to package directions, using chicken broth instead of water. During last 2 minutes of cooking time, add spinach. Drain well in a colander. Add beans, onion mixture and salt, and mix gently until well combined.








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