One-Pan Orzo With Spinach and Feta
Servings 4
Ingredients
- 2 tbs unsalted butter
- 4 large scallions
- 2 large garlic cloves, minced
- 8 ounces baby spinach leaves (8 cups) coarsely chopped
- 1 tsp Kosher salt
- 1 3/4 cups low-sodium chicken or vegetable stock
- 1 cup orzo
- 1 tsp finely grated lemon zest from 1 lemon
- 3/4 cup crumbled feta (3 ounces) plus more for garnish
- 1/2 cup frozen peas thawed
- 1 cup fresh chopped fresh dill, pr parsley or cilantro and I add mint from our garden
Instructions
- Heat 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
- Stir 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.
- Stir 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.
- Stir 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.