Recipe by Faigy Murray

Spinach and Garlic Confit Orzo

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Parve Parve
Easy Easy
8 Servings
Allergens

Contains

- Gluten - Wheat

My incredible mother-in-law introduced me to the world of grain side dishes. Before I met her, rice was rice, and pasta went with cheese and ketchup. This is one of the dishes she served me early on, with a few swaps and add-ons.

Ingredients

Spinach and Garlic Confit Orzo

  • 2 medium yellow zucchini, sliced thinly

  • 2 medium green zucchini, sliced thinly

  • 10–12 cloves garlic, such as Mr. Dipz Peeled Garlic, sliced

  • 1/2 bag (12 ounces) spinach, defrosted and drained

  • salt, to taste

Directions

Prepare the Spinach and Garlic Confit Orzo

1.

Place the oil, vegetables, salt, and pepper in an oven-to-table dish or 9×13-inch pan. Toss well.

2.

Bake uncovered at 400 degrees Fahrenheit for 35–40 minutes, until nice and roasted.

3.

In the same pan, add the orzo and water and toss everything together.

4.

Cover and bake at 350 degrees Fahrenheit for 35–40 minutes, checking after 20 minutes and then again after 10–15 minutes. (Don’t worry if you see some liquid when you take the pan out, it will get absorbed as it cools.)

About the Voice of Lakewood

www.thevoiceoflakewood.com
(732) 901-5746

Spinach and Garlic Confit Orzo

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Atara Halpert
Atara Halpert
1 year ago

when do u add the oil?

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