Orzo with Spinach and Feta from the New York Times

 

My friend Julie made this one-pan wonder. It's delicious, filling, and looks like spring on a plate. I suspect that you could up the 'spring' factor further by adding a handful or two of chopped asparagus as you stir in the stock.

Ingredients:

• 2 tablespoons unsalted butter
• 4 large scallions, trimmed and thinly sliced
• 2 large garlic cloves, minced
• 8 cups of baby spinach leaves, chopped coarsely
• 1 teaspoon kosher salt
• 1 3/4 cups low sodium chicken or vegetable stock
• 1 cup orzo
• 1 teaspoon finely grated lemon zest
• 3/4 cup crumbled feta plus more for garnish
• 1/2 cup thawed frozen peas
• 1 cup chopped fresh dill, or parsley or cilantro

Methods:

Heat a 10-inch skillet and melt the butter. Stir in about 3/4 of the scallions, saving the remainder for garnish. Add the garlic and cook until softened, about 3 minutes.

Stir in the spinach and 1/2 teaspoon of salt and continue to cook for about 5 minutes until the spinach has wilted .

Stir in the stock and bring to a simmer. Then stir in the orzo, lemon zest and remaining 1/2 teaspoon of kosher salt. Cover and simmer over medium low heat until most of the liquid is absorbed.  This will take 10 to 14 minutes. Stir occasionally.

Finally, stir in the cheese, peas and dill, cover the pan and cook for another minute. Sprinkle with more cheese and the reserved scallions to serve.

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