Here's a nice side that goes well with the Greek style slow roasted chicken . It's a great alternative to potatoes.
1 cup dry orzo
Chicken or vegetable broth
4 cups baby spinach leaves
1 can mushrooms ( stems and pieces)
1 medium onion
1 clove garlic, minced
2 Tbl olive oil
salt and pepper to taste
Cook the orzo in the broth according to package directions, When draining, reserve about a cup of the broth. Set aside. In a medium saute pan, saute the onions and garlic in the olive oil until softened. Add the orzo and drained mushrooms and then start incorporating the spinach leaves, a few at a time, until combined. If mixture seems dry, add a little of the cooking broth. Season to taste with salt and pepper.
Note: I make this ahead of time, and when ready to serve, add some of the broth and microwave for a few minutes to warm.