Greek Style Orzo With Spinach And Tomatoes

• 2 large (about 1 lb.) tomatoes
• 1 c. orzo pasta (uncooked)
• 1 Tbsp. vegetable oil
• 1 c. chopped onion
• 1 tsp. crushed garlic
• 1/2 c. chicken broth
• 1/2 tsp. oregano leaves, crushed
• 1/2 tsp. salt
• 1/8 tsp. ground black pepper
• 1 (10 oz.) pkg. chopped spinach, thawed
• 1/2 c. (4 oz.) crumbled Feta cheese

1. Use tomatoes held at room temperature until fully ripe; core and coarsely chop (makes about 2 cups), set aside.
2. Cook orzo according to package instructions; drain and set aside.
3. In nonstick skillet, heat oil until hot.
4. Add onion and garlic; cook, stirring occasionally, until crisp, about 5 minutes.
5. Stir in chicken broth, oregano, salt, black pepper, reserved tomatoes and orzo.
6. Cook until tomatoes are slightly softened, about 3 minutes. Stir in spinach; cook until heated through, about 3 minutes.
7. Stir in cheese and serve hot.
8. Yield:
9. Four to six portions with 348 calories per portion.

tomatoes, orzo pasta, vegetable oil, onion, garlic, chicken broth, oregano, salt, ground black pepper, chopped spinach, feta cheese

Taken from www.cookbooks.com/Recipe-Details.aspx?id=800013 (may not work)