QUICK SPINACH AND TOMATO ‘RISOTTO’
Recipe by Linda Gassenheimer | Yield 2 servings • 1 1/2 cups no-salt-added chicken broth • 1 cup water • 2/3 cup orzo • 1/4 cup crumbled blue cheese • Pinch cayenne pepper • Salt freshly ground black pepper • 2 cups washed, ready-to-eat baby spinach • 1 tomato cut into cubes (about 1 cup) • 1/4 cup grated Parmesan cheese Heat a large nonstick skillet over medium-high heat. Add the chicken broth and water.