Rebecca Nielsen's Recipe

Tropical Orzo, Rice and Spinach

Category: Side Dishes

Serves/Makes: 4
Difficulty: 3
Prep/Cook Time: 40 minutes

Ingredients:

1/3 cup orzo
1 T orange olive oil (available on line)
1 cup basmati or arborio rice
1 cup mango nectar
1 cup beef stock
2 T mango-passion balsamic vinegar (available on line)
1/2 cup water
1 1/2 t kosher salt
1/4 cup pine nuts plus more for garnish
2 handfuls fresh baby spinach leaves

Preparation:

In a small skillet add orange olive oil and orzo pasta and toast until golden (about 2 minutes).

In a large sauce pan combine toasted orzo, rice, mango nectar, beef stock, balsamic vinegar, water and kosher salt. Cover and bring to boil. Reduce to a simmer and cook for about 30 minutes or until liquid is gone. I find the time is different every time I cook rice. If the liquid is gone before rice is tender add equal amounts of mango nectar and beef stock and continue cooking until tender.

When rice/orzo mixture is done, turn off heat and fluff with fork. Immediately add fresh spinach and pine nuts, mixing until spinach is wilted. Taste for salt content and adjust if necessary. Serve while hot and garnish with pine nuts.

Cooks Notes - I made this as a side dish to my Grilled Baja Citrus Cod with Mango Salsa. Using the mango nectar and beef stock gives this dish the most amazing flavor. The addition of the spinach makes it an all inclusive side dish.

Use your imagination when cooking rice and try different kinds of liquids. Rice and pasta are basically a blank canvas and the flavor combinations are endless.