Orzo & Spinach Stuffing

• 1/2 cup chopped green onion (both white & green parts)
• 2 cloves garlic, finely chopped
• 1 tablespoon olive oil
• 1 (10 ounce) package frozen chopped spinach, thawed and drained
• 1/4 teaspoon sugar
• 1 (14 1/2 ounce) can chicken broth
• 1 cup water
• 1 1/4 cups uncooked orzo pasta
• 3/4 teaspoon grated fresh lemon rind
• 1/2 teaspoon marjoram, crumbled
• 2 teaspoons lemon juice
• 1/2 cup raisins
• 1/4 cup pine nuts or 1/4 cup almonds

1. Cook onion and garlic in oil in a large skillet over moderate heat, stirring occasionally, for 2 minutes.
2. Add spinach and sugar; cook 4 minutes or until spinach is heated through.
3. Bring chicken broth and water to boiling in a large saucepan.
4. Add orzo, lemon rind and marjoram.
5. Lower heat; simmer, uncovered, until tender, about 10 minutes.
6. Stir in lemon juice, raisins, pine nuts and spinach mixture.
7. Stuff turkey or chicken and roast.
8. Or spoon stuffing into lightly buttered 13 X 9 X 2 inch baking dish.
9. Bake covered, in a preheated moderate oven (375 degrees) for 40 minutes or until heated through.
10. Uncover last 10 minutes for crusty top.

green onion, garlic, olive oil, sugar, chicken broth, water, orzo pasta, lemon rind, marjoram, lemon juice, raisins, nuts

Taken from www.food.com/recipe/orzo-spinach-stuffing-45283 (may not work)