• 16 Ounces orzo
  • 2 Tablespoons butter
  • 3 Tablespoons extra virgin olive oil
  • 4 red onions, peeled and diced
  • 1 Teaspoon salt
  • 1 Teaspoon freshly cracked black pepper
  • 1 Tablespoon balsamic vinegar
  • 1 Tablespoon honey
  • 6 Ounces blue cheese, crumbled
  • 3/4 Cup Mascarpone
  • 1 package (10 ounces) frozen spinach, thawed and squeezed dry
  • 11/2 Cups California golden raisins
  • 1/4 Teaspoon freshly grated nutmeg
  • 1/2 Cup toasted pine nuts


Cook orzo in boiling salted water for 8 to 10 minutes or until al dente. Drain. Meanwhile, heat butter and oil in large heavy skillet over medium heat. Add onions, salt, pepper, vinegar and honey. Sauté 8 to 10 minutes. Then, stir in cooked and drained orzo, blue cheese, mascarpone, spinach, raisins and nutmeg. Heat briefly to warm cheeses. Spoon onto large serving platter. Sprinkle with pine nuts and serve, immediately.

Nutrition Facts Per Serving

Calories 440 (Calories from Fat 43%); Total Fat 21 ( Saturated Fat 9; Trans Fat 0; ); Cholesterol 40; Sodium 450; Potassium 424; Total Carbohydrate 52; Dietary Fiber 3; Sugars 19; Protein 12; Calcium 0; Iron 0;

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