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One Pan Orzo with Spinach and Feta

Prep Time:

Cook Time:

30 Minutes

Serves:

Meal Type

Entrees

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.


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