FRIJE

Instructions

• 1.   Remove the thyme leaves from the sprigs. Roughly chop the pecans.
• 2.   Heat a sauté pan over high heat and dry-toast the pecans until they start to brown. Set aside outside of the pan.
• 3.   Heat half of the butter in the same sauté pan, add the orzo and stir for 1 minute over medium heat. Add the broth and, covered, cook the orzo for 10 to 12 minutes over low heat, until fully absorbed. Stir regularly to prevent sticking.
• 4.   Meanwhile, heat the remaining butter in another wok and, covered, cook the diced butternut squash and thyme with 1 tbsp of water per person for 4 to 6 minutes. Add 2/3 of the spinach and stir until wilted.
• 5.   Stir in half of the grana padano cheese into the orzo. Then add the squash and spinach, and stir. Season with salt and pepper.
• 6.   In a salad bowl, prepare the vinaigrette by mixing olive oil and white wine vinegar. Add the remaining spinach and stir.
• 7.   Serve the orzo on plates. Garnish with the remaining grana padano cheese and pecans. Serve with the salad.

Nutritional information *