Spinach Parmigiano-Reggiano Orzo

1/2 lb cooked orzo pasta
2 TBS EVOO
1 small onion, diced
3 garlic cloves, diced
3 cups fresh baby spinach
1/4 shredded Parmigiano-Reggiano
1/2 cup chicken or vege stock


In a mini food processor combine 2 cups of spinach and stock and process till smooth. Place oil in a pan over medium heat, add the onion and saute till tender then add the garlic and cook for another minute. Add the spinach & stock mixture and orzo to the pan and cook till heated through. Add the remaining cup of spinach, give it a stir. Add the cheese and serve! We had ours with some grilled filet mignons and some sauteed brussel sprouts. Dinner was great and full of iron - hopefully it will help with my anemia!!