One-Pan Orzo With Spinach and Feta
Serves 1
Directions
- 1Melt the butter in a 10-inch skillet over medium heat.
- 2Stir in three-quarters of the thinly sliced scallions and minced garlic and cook until softened, about 3 minutes.
- 3Stir in the spinach leaves, adding in batches if needed, and half a teaspoon of salt. Cook, stirring occasionally, until the spinach is wilted, about 5 minutes.
- 4Stir in the stock and bring to a simmer.
- 5Stir in the orzo, lemon zest, and the remaining half teaspoon of salt.
- 6Cover the skillet and simmer over medium-low heat until the orzo is almost cooked through and most of the liquid is absorbed, 10 to 14 minutes, stirring once or twice.
- 7Stir in the feta, peas (if using), and dill. Cover the pan and cook for another minute to finish cooking and warm the peas.
- 8Serve the orzo by sprinkling with more feta and the reserved scallions.
Ingredients
- 2 tablespoons unsalted butter
- 4 large scallions
- 2 large garlic cloves
- 8 ounces baby spinach leaves
- 1 teaspoon kosher salt
- 1.75 cups low-sodium chicken or vegetable stock
- 1 cup orzo
- 1 teaspoon finely grated lemon zest
- 0.75 cup crumbled feta
- 0.5 cup frozen peas
- 1 cup chopped fresh dill
Equipment
10-inch skilletspoonlid
Tips
- The peas add a little burst of sweetness to the dish.
- The feta adds a creamy and salty flavor.
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