Step 1

Melt 2 tablespoons butter or olive oil in a medium skillet over medium heat and add 1 tablespoon freshly minced garlic. Saute garlic for about 30 seconds until fragrant.

Step 2

Add 5 ounces baby spinach and a pinch of kosher salt. Saute until spinach is wilted, about a minute or two.

Step 3

Remove spinach and garlic from skillet to a plate and keep warm.

Step 4

Increase to medium-high heat and melt the remaining 2 tablespoons butter or olive oil in the skillet. Add 1 cup orzo pasta and stir until lightly toasted.

Step 5

Add 14 ounces of water and 2 teaspoons chicken base and bring to a boil. Cover. Reduce heat and simmer for about 15 minutes until the orzo is tender and the liquid is mostly absorbed.

Step 6

When the orzo is done add the spinach and 1/2 cup Parmesan cheese. Mix well. Give it a taste and adjust the seasonings as needed. The Parmesan will add some saltiness to the dish, so be sure to give it a taste to ensure you don't add too much salt.