ever get tired of the same ole' side dish? if so, make this. it's so simple, and it is so good. boil 1 cup of orzo (it comes in whole wheat, too), in salted water for 10 minutes. drain and set aside. i like to drizzle a bit of olive oil over the top while it is cooling, just to ensure it doesn't stay lumpy. don't know if it really helps or not, but it works for me. while the orzo is cooking, toast about 1/4 cup of pine nuts for 8 minutes in a 350 degree oven. while that is all happening, chop a good big handful of fresh baby spinach. i like to use baby spinach almost always when a recipe calls for it because i don't have to remove the stems - who in the heck wants that tedious job? throw it in a separate bowl from the orzo. i have found it takes about 30 minutes for the orzo to cool, and you want to serve this dish at room temperature. if you threw in the spinach, it would wilt, and you don't want that. or do you??? anyway, zest one lemon, juice one lemon, and toss in about 1/3 cup of good quality feta cheese, not the kind that is already crumbled. try to get the real stuff that comes in a block, packed in water. it's just better. toss all of these ingredients in the bowl with the spinach. stir the orzo from time to time to loosen it up and to release the steam it is holding. once the orzo has cooled, incorporate all the ingredients and add enough olive oil so that it is loose. don't over do it on the olive oil, use just a tablespoon or so at a time. greasy lips are gross, and fating, and unnecessary. add salt and pepper to taste. this is a very versatile meal, add whatever ingredients you see fit. but this one is a great introduction to orzo.