One-Pan Orzo with Spinach and Feta¶

One-Pan Orzo with Spinach and Feta

Serves	Total Time
4	40 minutes

Ingredients¶

2 Tbsp (28 g) unsalted butter
4 large (64 g) scallions (trimmed and thinly sliced)
3 cloves (14 g) garlic (minced)
8 oz (227 g) baby spinach leaves (coarsely chopped)
0.5 tsp kosher salt
1.75 cups (397 g) low-sodium vegetable stock
1 cup (200 g) orzo
1 tsp (2 g) lemon zest
0.5 tsp kosher salt
0.75 cup (85 g) feta cheese (crumbled)
0.5 cup (75 g) frozen peas (thawed, optional)
1 cup (40 g) fresh herbs (dill, parsley, or cilantro)

Cookware¶

1 10-inch skillet

Instructions¶

Step 1¶

Heat a 10-inch skillet over medium heat. Melt 2 Tbsp (28 g) unsalted butter, then add three-quarters of the 4 large (64 g) scallions (trimmed and thinly sliced) and all the 3 cloves (14 g) garlic (minced). Cook, stirring frequently, until softened, about 3 minutes.

Step 2¶

Stir in the coarsely chopped 8 oz (227 g) baby spinach leaves in batches if necessary. Add 0.5 tsp kosher salt and cook until the spinach is just wilted, 2 to 5 minutes.

Step 3¶

Pour in the 1.75 cups (397 g) low-sodium vegetable stock and bring to a simmer. Stir in the 1 cup (200 g) orzo, 1 tsp (2 g) lemon zest, and the remaining 0.5 tsp kosher salt.

Step 4¶

Cover the skillet and reduce heat to medium-low. Simmer until the 1 cup (200 g) orzo is nearly cooked through and most of the liquid has been absorbed, 10 to 14 minutes, stirring once or twice to prevent sticking.

Step 5¶

Stir in the 0.75 cup (85 g) feta cheese (crumbled), 0.5 cup (75 g) frozen peas (thawed, optional), and chopped 1 cup (40 g) fresh herbs (dill, parsley, or cilantro). Cover the pan and cook for 1 minute more to finish the orzo and warm the peas.