About the Recipe
From Melissa Clark at NYT Cooking
Ingredients
FROM THE MARKET:
2 tablespoons unsalted butter
4 large scallions trimmed and thinly sliced
2 large garlic cloves, minced
8 oz baby spinach leaves or regular chopped
1 3/4 cup low sodium chicken or veg. stock
1 cup chopped dill (or parsley or cilantro)
IN YOUR KITCHEN:
1 tsp kosher salt
1 cup orzo
zest from 1 lemon
3/4 cup (3 oz) crumbled feta
1.2 cup frozen peas (optional)
Preparation
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 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.
STEP 3
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.
STEP 4
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.