Pasta Rice with Spinach

Preparation info

  • Difficulty


Appears in

Floyd Around the Med

Floyd Around the Med

By Keith Floyd

Published 2000

  • About


  • 1 packet orzo (pasta shaped like grains of rice)
  • olive oil
  • 6 spring onions, chopped into 2.5cm/ 1 inch batons, both green and white parts
  • 2 garlic cloves, chopped
  • 1 large bunch of fresh spinach, chopped
  • a pinch of cinnamon
  • 1 cup blanched almonds, pine nuts or walnuts - any kind of nut that takes your fancy
  • 1 cup raisins
  • sea salt and black pepper


Cook the pasta in plenty of boiling salted water until al dente, then drain. Pour in a little olive oil to stop the grains sticking together and keep warm.

While the pasta is cooking, fry the spring onions and garlic in olive oil for a few minutes, then add the chopped spinach and stir-fry until wilted, mixing it with the onions and garlic. Season with salt and pepper and a pinch of cinnamon. Meanwhile, in a hot dry frying pan toast the nuts and raisins.

To serve, simply stir the spinach mixture and the toasted nuts and raisins into the pasta.