One-Pan Orzo with Spinach and Feta
A lemony, dill-flecked skillet orzo with wilted spinach and feta, made mostly from the pantry in about 25 minutes.
Ingredients
- 2 tablespoons extra-virgin olive oil
- 4 green onions thinly sliced, a quarter reserved for serving
- 2 garlic cloves minced
- 1 cup orzo about 190 g
- 1 1/4 cups chicken or vegetable broth
- 3 ounces baby spinach about 3 cups
- 3/4 cup feta crumbled, plus more for serving
- 1/2 cup fresh dill chopped (or parsley)
- 1 lemon zested and juiced
Instructions
- Warm the olive oil in a 10-inch skillet with a lid over medium heat.
- Add three-quarters of the green onions and all of the garlic. Cook, stirring often, until soft and fragrant, about 3 minutes.
- Stir in the orzo and toast for 1 to 2 minutes, until it smells nutty and some grains turn light golden.
- Pour in the broth and bring it to a simmer.
- Cover, lower the heat to medium-low and simmer for 10 to 14 minutes, stirring once or twice, until the orzo is nearly tender and most of the broth is absorbed.
- Add the spinach a handful at a time, stirring until it wilts, about 2 minutes.
- Stir in the feta, dill, lemon zest and lemon juice.
- Serve with more feta, the reserved green onions and lemon wedges.
Notes
Make it a meal: stir a drained 15-ounce can of white beans or chickpeas in with the spinach, plus a splash of broth.
Leftovers keep 3 to 4 days in the fridge. Add 2 to 3 tablespoons of broth or water per portion when reheating.
Nutrition
Serving: 1servingCalories: 390kcalCarbohydrates: 43gProtein: 13gFat: 18gSaturated Fat: 6gSodium: 852mgFiber: 3gSugar: 3g
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