Spiced orzo with spinach

INGREDIENTS
200g (7oz) orzo
11⁄2 tbsp olive oil
1 onion, finely chopped
2 garlic cloves, finely chopped
1 tsp ground coriander
1⁄2 tsp ground cumin
pinch of cayenne pepper
150g (51⁄2oz) baby spinach leaves
4 tbsp chopped coriander or flat-leaf parsley
salt and freshly ground black pepper

METHOD
Bring a large saucepan of salted water to the boil. Add the orzo and cook for 15 minutes, or according to the packet instructions.
Meanwhile, heat the olive oil in a large saucepan. Add the onion and fry over a medium heat for 3 minutes, or until just soft but not coloured. Stir in the garlic, coriander, cumin, and cayenne, and continue frying for a further minute.
Add the spinach to the pan with the water clinging to its leaves from washing. Cook, stirring, for 3 minutes, or until it is just wilted.
Drain the orzo well, shaking off any excess water. Tip the orzo into the pan with spinach and mix the ingredients together, using 2 spoons or forks. Stir in the coriander and season to taste with salt and pepper. Transfer to a serving bowl and serve.