Orzo with Spinach and Feta

Author: Christian Adams

Serves: 4

Ingredients

• 2 tablespoons unsalted butter
• 4 large scallions, trimmed and thinly sliced
• 2 large garlic cloves, minced
• 8 ounces baby spinach leaves (8 cups), coarsely chopped
• 1teaspoon kosher salt
• 1¾cups low-sodium chicken or vegetable stock
• 1cup orzo
• 1teaspoon finely grated lemon zest (from 1 lemon)
• ¾ cup crumbled feta (3 ounces), plus more for garnish
• ½ cup frozen peas, thawed (optional)
• 1cup chopped fresh dill, or use parsley or cilantro

Directions

1. Step 1
2. 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.
3. Step 2
4. Stir in spinach, adding in batches if it doesn’t all fit in the pan at once, and ½ teaspoon salt. Continue to cook, stirring occasionally, until spinach is wilted, about 5 minutes.
5. Step 3
6. Stir in stock and bring to a simmer. Stir in orzo, lemon zest and remaining ½ 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, stirring once or twice.
7. Step 4
8. Stir in cheese, peas (if you like) and dill, cover the pan, and cook for another 1 minute, to finish cooking and warm the peas. To serve, sprinkle with more cheese and the reserved scallions.

Enjoy!