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One-Pan Orzo With Spinach and Feta

Other

Contributed by: Melissa Clark for the New York Times

One-Pan Orzo With Spinach and Feta served

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This recipe is from the New York Times. 

We love it so much that we also teach it at the BMC Teaching Kitchen. 

Serves:
servings
Total Time:
30 minutes
Prep Time:
10 minutes
Cook Time:
20 minutes

Ingredients


Butter - 2 tablespoons, unsalted Scallions - 4 large, trimmed and thinly sliced Garlic - 2 large cloves, minced Baby_spinach_leaves - 8 ounces (8 cups), coarsely chopped Kosher_salt - 1 teaspoon Low-sodium_chicken_or_vegetable_stock - 1 3/4 cups Orzo - 1 cup Lemon_zest - 1 teaspoon finely grated (from 1 lemon) Crumbled-feta - 3/4 cup (3 ounces), plus more for garnish Frozen_peas - 1/2 cup, thawed, (optional) Fresh_dill - 1 cup chopped, or use parsley or cilantro

Instructions

Step 1
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.
Step 2
Stir in spinach, adding in batch if it doesn't all fit in the pan at once, and 1/2 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 and remaining 1/2 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, stirrings once or twice.
Step 4
Stir in cheese, peas (if you like) and dill, cover pan, and cook for another 1 minutes to finish cooking and warm the peas. To serve, sprinkle with more cheese and the reserved scallions.

Notes

Nutrition Information

Serving Size:
4 serving
Calories:
203 kcal Calories
Fat:
10.21
Saturated Fat:
6.33
Carbohydrates:
Net Carb: 19.02
Dietary Fiber:
3.48
Protein:
9.94
Sodium:
707

Dietary Restrictions

Vegetarian