This recipe is from the New York Times.
We love it so much that we also teach it at the BMC Teaching Kitchen.
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.