One-Pan Orzo With Spinach and Feta
Similar to spanakorizo, a Greek spinach and rice dish, this easy, meatless meal features orzo, spinach,peas and scallions. It is deeply satisfying but still on the lighter side of pasta recipes, thanks to all thosevegetables. A little feta gives it creaminess and tang, while some lemon zest brightens everything up. Itmakes a complete meal on its own, or, if you're looking for something more substantial, serve this as ahearty side dish to roasted meats or fish.
Ingredients
- 2
- tablespoons unsalted butter
- 4
- large scallions, trimmed andthinly sliced
- 2
- large garlic cloves, minced
- 8
- ounces baby spinach leaves (8cups), coarsely chopped
- 1
- teaspoon kosher salt
- 1¾
- cups low-sodium chicken orvegetable 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 fresh preffered or frozen peas, thawed(optional)
- 1
- cup chopped fresh dill, or use parsley or cilantro
Overview
- Preparation Time: 15 Minutes
- Cooking Time: 15 MInutes
- Difficulty Level: 2
- Source: NY Times Cooking - Melissa Clark
Step
1
Heat a 10-inch skillet over medium, then melt butter, 30 secondsto 1 minute. Stir in about three-quarters of the scallions (savingsome of the green parts for garnish) and garlic, and cook untilsoftened, stirring frequently, about 3 minutes.
Step
2
Stir in spinach, adding in batches if it doesn’t all fit in the pan atonce, and ½ teaspoon salt. Continue to cook, stirring occasionally,until spinach is wilted, about 5 minutes.
Step
3
Stir in stock and bring to a simmer. Stir in orzo, lemon zest andremaining ½ teaspoon salt. Cover and simmer over medium-lowheat until orzo is nearly cooked through and most of the liquid isabsorbed, 10 to 14 minutes, stirring once or twice.
Step
4
Stir in cheese, peas (if you like) and dill, cover the pan, and cookfor another 1 minute, to finish cooking and warm the peas.
Serving Information
To serve, sprinkle with more cheese and the reserved scallions.
