One-Pan Orzo With Spinach and Feta
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Added by: gpadnos@gmail.com
Ingredients
- 2 tablespoons unsalted butter
- 4 large scallions, trimmed and thinly sliced
- 2 large garlic cloves, minced
- 8 ounces baby spinach leaves (8 cups), coarsely chopped
- 1 teaspoon kosher salt
- 1 ¾ cups low-sodium chicken or vegetable stock
- 1 cup orzo
- 1 teaspoon finely grated lemon zest (from 1 lemon)
- ¾ cup crumbled feta (3 ounces), plus more for garnish
- ½ cup frozen peas, thawed (optional)
- 1 cup chopped fresh dill, or use parsley or cilantro
Directions
- 1Heat a 10-inch skillet over medium, then melt butter, 30 seconds to 1 minute. Stir in about three-quarters of the scallions (saving some of the green parts for garnish) and garlic, and cook until softened, stirring frequently, about 3 minutes.
- 2Stir in spinach, adding in batches if it doesn’t all fit in the pan at once, and ½ teaspoon salt. Continue to cook, stirring occasionally, until spinach is wilted, about 5 minutes.
- 3Stir in stock and bring to a simmer. Stir in orzo, lemon zest and remaining ½ teaspoon salt. Cover and simmer over medium-low heat until orzo is nearly cooked through and most of the liquid is absorbed, 10 to 14 minutes, stirring once or twice.
- 4Stir in cheese, peas (if you like) and dill, cover the pan, and cook for another 1 minute, to finish cooking and warm the peas. To serve, sprinkle with more cheese and the reserved scallions.
Estimated Time
Preparation: 0 minutes
Cooking: 30 minutes