Hello all and welcome to the final off-season quick bite! This week I did a riff on a red wine risotto that I make and instead whipped up this incredible red wine orzo with fresh tomatoes, spinach, and basil. It's absolutely to die for with rich earthy wine flavors with the fresh pops from the tomatoes and greens. Please check this out and let me know what you think!
This coming Monday I'm going to be breaking down another recipe in conjunction with Thanksgiving prep. Thank you all so much for coming on this journey with me.
Featured Recipe for this Episode
3 c red wine 1 t beef Better than Bouillon 1 t vegetable Better than Bouillon 2 c dry orzo 2 T unsalted butter 1 T olive oil 8 cloves of garlic, minced 1 c freshly shredded parmesan cheese 1 c cherry tomatoes, quartered 1 c basil, roughly chopped 1 c spinach, roughly chopped Salt Pepper Brown sugar Turmeric
Add olive oil to a large saucepan over mid heat. Add your orzo and toss until well-coated. Toast the orzo, tossing or stirring periodically so it doesn't burn. Add the wine, Better than Bouillon, and garlic to the saucepan and stir to combine. Bring to a simmer and cover; reduce the heat to low. Cook for 18-20 minutes or until the liquid is absorbed. Remove the cover and add your cheese. Season to taste and cook over mid for just another minute to bring it together. Add butter, cherry tomatoes, basil, and spinach and any final seasonings. Stir until butter is melted and everything is well-combined. Serve immediately.
Yield- about 6 cups. Approx 430 calories per 1 cup serving.