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Cheesy Spinach Rice Pilaf


  • 2 tablespoons extra virgin olive oil (EVOO)

  • 1/3 cup orzo

  • 1 clove garlic, finely chopped or grated

  • 1 cup brown or white rice, such as Texmati brand

  • 1 3/4 cups chicken stock or broth, regular or low sodium

  • Salt and freshly ground black pepper

  • 2 bunches fresh spinach, chopped (about 4 cups) or 1 box frozen chopped spinach (10 ounces), defrosted

  • 3/4-1 cup grated Parmigiano Reggiano cheese


Place a medium size pot over medium-high heat with two turns of the pan of EVOO, about 2 tablespoons. Add the orzo to the pan and toast until golden brown, about 3-4 minutes.

Add the garlic to the pan and continue cooking for another 30 seconds. Add the rice, stock, salt and pepper to the pan and bring up to a bubble. Cover the pot, reduce the heat to medium-low and simmer until all of the liquid has been absorbed, about 15 minutes.

Fluff the finished rice with a fork and fold in the spinach and cheese. This is one of many "Yum-o!" recipes – it's good and good for you. To find out more about Yum-o!, Rachael's nonprofit organization, go to