This is another recipe using beet greens, a simple pasta. I’ve used the orzo pasta, which is rice shaped and looks like a poha once it is cooked. The name Orzo itself means rice shaped pasta, and is mostly used in soups and salads, but also can be a good substitute for rice in pilafs and vice versa, although I prefer to use it as a light meal or in soups and salads. One can get a colorful rainbow orzo which is made with different vegetables and is a good one for salads.
We wanted to have something light for dinner. So had prepared this dish which is very simple, quick, no frills recipe and perfect with greens and olive oil. But do add any other ingredients if preferred! This goes to Presto Pasta Nights hosted by Reeni of Cinnamon Spice and Everything Nice.
1 1/2 cup Orzo pasta
1 1/2 cup greens(used beet greens)
1 1/2 tbsp olive oil
garlic salt for taste
dry basil leaves for garnish (just a sprinkle)
dry parsley leaves for garnish (just a sprinkle)
1. Boil water and add the orzo pasta and let it cook till soft(al dente), takes about 7 – 10 minutes. Drain the extra water or save if needed for soups. (Do not rinse with cold water)
2. On low to medium heat, stir in the greens, olive oil, garlic salt, basil and parsley to the vessel containing cooked orzo.
3. Continue to stir till any water, if present is evaporated. Remove from heat and serve as a side or a light meal.
Preparation Time : 15 mins
Serves: 2 - 3