1. Bring two pots of salted water to a boil. Cook the orzo pasta in one pot, about 10 minutes or until tender.

2. Meanwhile, rinse the spinach leaves and set in colander. Chop the arugula, parsley, cilantro and scallions or green onions.

3. Put spinach, arugula, parsley, cilantro and scallions (green onions) in the other pot of boiling water. Blanch for just 15 seconds. Drain or remove with a fine mesh strainer. Put strainer or colander directly into a bowl of ice to cool and retain green color. Allow to cool enough to handle with your hands.

4. Squeeze some excess water out of the spinach mixture and put into a blender or food processor. Process for a few seconds. Add the olive oil and crushed garlic. Process until well blended.

5. At this point the orzo should already be cooked, drain and immediately mix with the spinach puree. Toss together and sprinkle with salt and pepper.

6. Line a serving platter with radicchio leaves. Place orzo on top. Sprinkle with crumbled feta cheese. Garnish with lemon slices, if desired. This is served hot or at room temperature. This is excellent alongside a roasted lamb or baked fish dinner. Orzo shaped pasta is a favorite in southern Italy and Greece. You will appreciate the flavor of the arugula lettuce, it has a slightly pepper taste.  Enjoy!