One-Pan Orzo With Spinach and Feta

Serves 1
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Directions

  1. 1Heat a 10-inch skillet over medium.
  2. 2Heat a 10-inch skillet over medium.
  3. 3Heat a 10-inch skillet over medium.
  4. 4Melt butter for 30 seconds to 1 minute.
  5. 5Melt butter for 30 seconds to 1 minute.
  6. 6Melt butter for 30 seconds to 1 minute.
  7. 7Stir 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.
  8. 8Stir 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.
  9. 9Stir 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.
  10. 10Stir in spinach, adding in batches if it doesn’t all fit in the pan at once, and ½ teaspoon salt.
  11. 11Stir in spinach, adding in batches if it doesn’t all fit in the pan at once, and ½ teaspoon salt.
  12. 12Stir in spinach, adding in batches if it doesn’t all fit in the pan at once, and ½ teaspoon salt.
  13. 13Continue to cook, stirring occasionally, until spinach is wilted, about 5 minutes.
  14. 14Continue to cook, stirring occasionally, until spinach is wilted, about 5 minutes.
  15. 15Continue to cook, stirring occasionally, until spinach is wilted, about 5 minutes.
  16. 16Stir in stock and bring to a simmer.
  17. 17Stir in stock and bring to a simmer.
  18. 18Stir in stock and bring to a simmer.
  19. 19Stir in orzo, lemon zest and remaining ½ teaspoon salt.
  20. 20Stir in orzo, lemon zest and remaining ½ teaspoon salt.
  21. 21Stir in orzo, lemon zest and remaining ½ teaspoon salt.
  22. 22Cover 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.
  23. 23Cover 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.
  24. 24Cover 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.
  25. 25Stir in cheese, peas (if you like) and dill, cover the pan, and cook for another 1 minute, to finish cooking and warm the peas.
  26. 26Stir in cheese, peas (if you like) and dill, cover the pan, and cook for another 1 minute, to finish cooking and warm the peas.
  27. 27Stir in cheese, peas (if you like) and dill, cover the pan, and cook for another 1 minute, to finish cooking and warm the peas.
  28. 28To serve, sprinkle with more cheese and the reserved scallions.
  29. 29To serve, sprinkle with more cheese and the reserved scallions.
  30. 30To serve, sprinkle with more cheese and the reserved scallions.

Ingredients

  • 2 tablespoons unsalted butter
  • 2 tablespoons unsalted butter
  • 2 tablespoons unsalted butter
  • 4 large scallions, trimmed and thinly sliced
  • 4 large scallions, trimmed and thinly sliced
  • 4 large scallions, trimmed and thinly sliced
  • 2 large garlic cloves, minced
  • 2 large garlic cloves, minced
  • 2 large garlic cloves, minced
  • 8 ounces baby spinach leaves, coarsely chopped
  • 8 ounces baby spinach leaves, coarsely chopped
  • 8 ounces baby spinach leaves, coarsely chopped
  • 1 teaspoon kosher salt
  • 1 teaspoon kosher salt
  • 1 teaspoon kosher salt
  • 1.75 cups low-sodium chicken or vegetable stock
  • 1.75 cups low-sodium chicken or vegetable stock
  • 1.75 cups low-sodium chicken or vegetable stock
  • 1 cup orzo
  • 1 cup orzo
  • 1 cup orzo
  • 1 teaspoon finely grated lemon zest (from 1 lemon)
  • 1 teaspoon finely grated lemon zest (from 1 lemon)
  • 1 teaspoon finely grated lemon zest (from 1 lemon)
  • 0.75 cup crumbled feta
  • 0.75 cup crumbled feta
  • 0.75 cup crumbled feta
  • 0.5 cup frozen peas, thawed (optional)
  • 0.5 cup frozen peas, thawed (optional)
  • 0.5 cup frozen peas, thawed (optional)
  • 1 cup chopped fresh dill, or use parsley or cilantro
  • 1 cup chopped fresh dill, or use parsley or cilantro
  • 1 cup chopped fresh dill, or use parsley or cilantro

Equipment

10-inch skilletpan