Lemon Orzo Spinach Salad

• 6 cups water
• 1/2 tablespoon better than bullion chicken stock
• 1 lb orzo pasta
• 1 teaspoon minced fresh dill
• 2 tablespoons minced fresh parsley
• 1 teaspoon minced fresh basil
• 1 1/2 teaspoons minced fresh rosemary (3 sprigs)
• 8 tablespoons extra light olive oil (prefer the Canola) or 8 tablespoons canola oil (prefer the Canola)
• 1/2 teaspoon true lemon (granulated lemon, 6 packets)
• 1/2 teaspoon garlic powder
• 1/2 teaspoon soy sauce
• 1/3 cup pine nuts
• 2 cups Baby Spinach
• 1 teaspoon sea salt
• 1 cup cherry tomatoes (optional)

1. 1. Bring six cups of water and chicken stock to a boil.
2. Cook Orzo for 7 minutes (al dente).
3. Drain pasta and stir in the colander to release moisture and heat for approximately 2-3 minutes.
4. In a large bowl mix/incorporate fresh herbs (rosemary, basil, parsley), oil, soy, salt, granulated lemon, and salt.
5. Add the cooked orzo (should still be quite warm) and stir until orzo is coated evenly.
6. While the orzo is still warm add spinach and pine nuts.
7. salt to taste.
8. Add tomatoes if you like.

water, better, orzo pasta, dill, parsley, fresh basil, fresh rosemary, extra light olive oil, true lemon, garlic powder, soy sauce, pine nuts, spinach, salt, cherry tomatoes

Taken from www.food.com/recipe/lemon-orzo-spinach-salad-522687 (may not work)