Warm Orzo Lemon Salad

🧂 Ingredients

• 3 tbsp butter
• 3 cloves garlic

  minced
• 1/4 cup Spanish onion

  minced
• 16 oz Orzo pasta
• 2 cups Kale

  packed down and sliced
• 1 Zucchini

  minced
• 12 oz Spinach
• 2 tbsp Thyme
• 2 1/2 cups Chicken broth
• 1/2 cup Sherry
• 2 tbsp Lemon juice
• 1/2 tsp Lemon rind
• 1/2 cup Table cream
• 3/4 cup Parmigiano-Reggiano

  grated
• Salt & pepper

  to taste
• 1 cup Bocconcini

  sliced

Instructions

• 1 Melt butter in a large pan over medium-high heat. Add the garlic and onion and
  sauté for 1 minute.
• 2 Stir in the orzo. Cook until golden and toasted, about 3 minutes. Stir in the
  zucchini, spinach, kale, thyme and lemon zest. Cook until spinach is wilted. Add
  1/2 cup broth, sherry and lemon juice. Season with salt and pepper.
• 3 Slowly add in the remaining broth. Bring to a boil over high heat, then reduce
  to a simmer. Stirring often, simmer 9-10 minutes, or until the orzo is al
  dente and the dish becomes creamy.
• 4 Stir in the cream and Parmesan. Cook for another 3 minutes to thicken.
• 5 Serve Warm Orzo Lemon Salad family-style. Garnish with sliced Bocconcini cheese.

Nutrition Info