One-Pan Orzo With Spinach and Feta
Directions
- 1Heat a 10-inch skillet over medium and melt the butter.
- 2Stir in three-quarters of the scallions, reserving some green parts for garnish, and the garlic, cooking until softened.
- 3Add the spinach in batches along with 1/2 teaspoon of salt and cook until wilted.
- 4Stir in the stock and bring to a simmer, then stir in the orzo, lemon zest and the remaining 1/2 teaspoon of salt.
- 5Cover and simmer over medium-low heat until the orzo is nearly cooked through and most liquid is absorbed, stirring occasionally.
- 6Stir in the feta, optional peas and dill, cover the pan and cook to finish.
- 7Serve sprinkled with reserved scallions and additional feta.
Ingredients
- 2 tbsp unsalted butter
- 4 large scallion, trimmed and thinly sliced
- 2 large garlic clove, minced
- 8 oz baby spinach leaf, coarsely chopped
- 1 tsp kosher salt
- 1 3/4 cup low-sodium chicken or vegetable stock
- 1 cup orzo
- 1 tsp lemon zest, finely grated
- 3/4 cup feta, crumbled
- to taste garnish feta (optional)
- 1/2 cup frozen peas, thawed (optional)
- 1 cup fresh dill, chopped
Equipment
skillet
