One-Pan Orzo with Spinach and Feta

This One-Pan Orzo with Spinach & Feta is a quick and flavourful dish, perfect for busy weeknights. With its creamy orzo, sautéed spinach, and tangy feta, it's a balanced and satisfying meal that comes together in a single skillet. Plus, it’s easy to customize by adding peas or switching up the herbs!

One-Pan Orzo with Spinach & Feta

2 Tbsp unsalted butter
4 large scallions, trimmed & thinly sliced
2 large garlic cloves, minced
8 cups baby spinach leaves, coarsely chopped 
1 tsp kosher salt
1¾ cups low-sodium chicken or vegetable stock
1 cup orzo
1 tsp finely grated lemon zest (from 1 lemon)
¾ cup crumbled feta, plus more for garnish
½ cup frozen peas, thawed (optional)
1 cup chopped fresh dill, or use parsley or cilantro
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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), garlic, & cook until softened, stirring frequently, about 3 minutes.

Stir in spinach, adding in batches if it doesn’t all fit in the pan at once, & ½ teaspoon salt. Continue to cook, stirring occasionally, until spinach is wilted, about 5 minutes.

Stir in stock & bring to a simmer. Stir in orzo, lemon zest & remaining ½ teaspoon salt. Cover & simmer over medium-low heat until orzo is nearly cooked through & most of the liquid is absorbed, 10 to 14 minutes, stirring once or twice.

Stir in cheese, peas (if you like) and dill, cover the pan, & cook for another 1 minute, to finish cooking & warm the peas. To serve, sprinkle with more cheese & the reserved scallions.
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cooking.nytimes.com/recipes/1021485-one-pan-orzo-with-spinach-and-feta


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