Imported from the web

One-Pan Orzo With Spinach and Feta

Name: One-Pan Orzo With Spinach and Feta
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Yield: 4 servings
Cuisine: Greek
Ingredients: 2 tbsp unsalted butter; 4 large scallions (Trimmed and thinly sliced; reserve some green parts for garnish.); 2 large garlic cloves (Minced.); 8 oz baby spinach leaves (Coarsely chopped.); 1 tsp kosher salt (Divided, with ½ teaspoon added at two different stages.); 1.75 cups low-sodium chicken or vegetable stock; 1 cup orzo; 1 tsp lemon zest (Finely grated, from 1 lemon.); 0.75 cup crumbled feta (Plus more for garnish.); 0.5 cup frozen peas (Thawed; optional.); 1 cup fresh dill (Chopped; parsley or cilantro may be used instead.)

Imported by Niki Su on SeeMeCook

A Greek-inspired, meatless one-pan meal similar to spanakorizo, made with tender orzo, spinach, peas, scallions, dill, and tangy feta. Lemon zest brightens the creamy, vegetable-rich dish.

4 servings30 minGreek

Cook this recipe, hands-free

Open it in SeeMeCook for step-by-step Cook Mode, built-in timers, and your whole recipe library — free to start.

Cook this in the app

Download on theApp Store Get it onGoogle Play

Ingredients

2 tbsp unsalted butter
4 large scallions (Trimmed and thinly sliced; reserve some green parts for garnish.)
2 large garlic cloves (Minced.)
8 oz baby spinach leaves (Coarsely chopped.)
1 tsp kosher salt (Divided, with ½ teaspoon added at two different stages.)
1.75 cups low-sodium chicken or vegetable stock
1 cup orzo
1 tsp lemon zest (Finely grated, from 1 lemon.)
0.75 cup crumbled feta (Plus more for garnish.)
0.5 cup frozen peas (Thawed; optional.)
1 cup fresh dill (Chopped; parsley or cilantro may be used instead.)

Steps

1
Heat a 10-inch skillet over medium heat.
2
Add the butter and melt it for 30 seconds to 1 minute.
3
Add about three-quarters of the sliced scallions, reserving some of the green parts for garnish.
4
Add the minced garlic and cook the scallions and garlic, stirring frequently, until softened, about 3 minutes.
5
Add the chopped spinach, working in batches if it does not all fit in the skillet at once.
6
Add ½ teaspoon of the kosher salt and cook, stirring occasionally, until the spinach is wilted, about 5 minutes.
7
Stir in the stock and bring it to a simmer.
8
Stir in the orzo, lemon zest, and remaining ½ teaspoon kosher salt.
9
Cover the skillet and simmer over medium-low heat until the orzo is nearly cooked through and most of the liquid has been absorbed, 10 to 14 minutes. Stir once or twice during cooking.
10
Stir in the crumbled feta, thawed peas if using, and chopped dill.
11
Cover the skillet and cook for 1 minute more, to finish cooking the orzo and warm the peas.
12
Serve sprinkled with additional feta and the reserved sliced scallion greens.

Notes

The peas are optional. The recipe can be served as a complete meal or as a hearty side dish with roasted meats or fish. The structured source does not specify storage or reheating instructions.