1 C. orzo
2 C. water, chicken or vegetable stock
6 oz. fresh spinach
2 Tbsp. extra virgin olive oil
juice of half a lemon
kosher salt & freshly cracked black pepper
Cook the orzo according to the directions on the box. Once it is finished, add in the spinach, olive oil, and lemon juice. Toss until the spinach wilts down. Season with salt and pepper.