Ingredients
Olive oil for drizzling
2 T butter
1/2 cup orzo
1 onion, chopped
1 1/4 cup long grain rice
2 c chicken broth
1 large bunch spinach washed and dried (frozen may be used)
freshly grated nutmeg
salt and freshly ground black pepper to taste
1 cup feta crumbles (Greek)
Preparation
To start rice heat a drizzle of olive oil and 2 T of butter over medium heat in a saucepan with tight fitting lid. To this add the orzo and lightly toast. Add the onion and cook to soften about 5 minutes. Stir in the rice and 1 1/2 cups of chicken stock and bring to a boil. Reduce heat cover and simmer for 15 min. Put spinach into food process and process to a fine chop. Stir the spinach into the rice and season with nutmeg, salt and pepper. Cover, turn off heat and let stand for 2 minutes. Fluff the rice and stir in the feta.
