Orzo With Cinnamon Browned Butter, Feta, Tomatoes and Spinach

• 12 lb orzo pasta
• 4 tablespoons butter
• 2 tablespoons extra virgin olive oil
• 12 teaspoon cinnamon (preferably Saigon or true cinnamon)
• 5 ounces Baby Spinach
• 23 cup feta cheese, crumbled
• 2 tomatoes, diced
• 14 cup parsley, chopped
• sea salt & freshly ground black pepper

1. Cook the orzo in a large pot of boiling salted water until tender.
2. While the orzo is cooking, melt the butter in a small heavy frying pan over low heat, then simmer until golden brown with a nutty aroma, about 5 minutes.
3. Remove from heat and stir in the cinnamon.
4. Drain the orzo well, then return to the pot and add the butter mixture, scraping up any brown bits from the bottom of the pan.
5. Add the remaining ingredients.
6. Toss until well combined and season with salt and pepper.

orzo pasta, butter, extra virgin olive oil, cinnamon, spinach, feta cheese, tomatoes, parsley, salt

Taken from www.food.com/recipe/orzo-with-cinnamon-browned-butter-feta-tomatoes-and-spinach-392284 (may not work)