- 1 tablespoon olive oil
- 2 scallions, chopped
- 1 clove garlic, minced
- 1/2 cup orzo
- 1/3 cup white wine
- 1 1/2 cups chicken broth
- 2 cups packed baby spinach leaves
- In a casserole, heat oil over medium heat. Add scallions, garlic, and orzo and saute until orzo turns gold and scallions soften, about 3 minutes.
- Add wine and stir until nearly evaporated. Add broth, 1/2 cup at a time, until it's absorbed and orzo is tender.
- Lower heat, stir in spinach, and cook until wilted.