Ingredients:
-1 16 oz box of orzo, cooked and drained
-2 32 oz boxes of chicken stock
-16 oz contained or multi colored cherry tomatoes, halved
-1 large vidalia onion, grilled or roasted
-8 oz fresh spinach, cooked
-8 oz crumbled feta cheese
-⅓ cup canola oil
-Salt and pepper to taste
Directions:
1. Cook the orzo in a large pot of chicken stock until al dente
2. Drain and set aside in a large bowl
3. Peel and slice the vidalia onion
4. Place on a sheet pan and coat with 2 tbsp canola oil, salt and pepper
5. Cook in 375 degree oven for about 25 minutes or until the onion starts to caramelize
6. Remove the onions and chop
7. In a small frying pan on medium heat, add 2 tbsp of canola oil, add the fresh spinach and cook until it just starts to wilt- about 3 minutes
8. Add the tomatoes, vidalia onion, spinach, feta, and salt and pepper
Notes:
I like to add grilled chicken or shrimp to this for a delicious lunch.