Spinach Orzo With Teriyaki Glaze (Macaroni Grill Knock-Off)

• 1 cup Uncooked Orzo Pasta (about Half A Pound)
• 2 Tablespoons Olive Oil
• 1 whole Bell Pepper (or Half Of Each Yellow And Red Bell Peppers), Chopped
• 2 cloves Garlic, Minced
• 1/4 cups Teriyaki Glaze (recipe Follows)
• 1-1/2 cup Spinach Leaves, Chopped, More Or Less To Taste
• FOR THE TERIYAKI GLAZE:
• 2 Tablespoons Low Sodium Soy Sauce
• 2 Tablespoons Italian Dressing
• 2 Tablespoons Honey
• 2 Tablespoons Fresh Lemon Juice
• 1 Tablespoon Brown Sugar
• 1/4 teaspoons Red Pepper Flakes, Or More To Taste
• 1 pinch Cayenne Pepper, About 1/8 Teaspoon
• 1/2 Tablespoons Balsamic Vinegar

1. Cook orzo al dente to package directions. Rinse with cool water, drain. Refrigerate until ready to use.
2. Heat olive oil over medium heat, saute peppers and garlic for a couple minutes to just crisp-tender. Add cooked orzo. Stir gently. Add 1/4 cup teriyaki sauce for moisture and to taste. Cook only until heated through. Remove from heat. Toss in spinach and stir to combine. Serve with additional glaze if desired.
3. To make the glaze, simply combine all glaze ingredients. (Store leftover glaze in the refrigerator.)
4. Note: Do not dump in all of the teriyaki glaze! Add a tablespoon at a time, to taste. Try using some of the teriyaki sauce to baste or dress salmon, steak or chicken that you serve with the spinach orzo.
5. Tip: Cook pasta, chop vegetables and make glaze the day before for a fast weeknight side dish. Adjust amount of peppers, spinach and glaze to taste.

pasta, olive oil, bell pepper, garlic, ubc, spinach, teriyaki, soy sauce, italian dressing, honey, lemon juice, brown sugar, ubc, cayenne pepper, balsamic vinegar

Taken from tastykitchen.com/recipes/sidedishes/spinach-orzo-with-teriyaki-glaze-macaroni-grill-knock-off/ (may not work)