Orzo with Spinach and Feta
Time: 45 minutes | Serves: 4 Nature: Neutral | Flavor: Salty, Sour
Recipe Source: Melissa Clark at NY Times Cooking
Ingredients
- 2 TBL butter
- 4 large scallions, thinly sliced
- 2 large cloves garlic
- 1.5 cups frozen chopped spinach (8 cups fresh chopped)
- 1 tsp (6g) kosher salt (divided)
- 1 3/4 cups chicken or vegetable stock
- 1 cup (180g) orzo pasta
- Zest of 1 lemon
- 3/4 cup (85g) crumbled feta cheese
- 1/2 cup (85g) frozen peas
- 1 cup (50g) fresh green herbs (dill, parsley, cilantro, mint, basil, etc.)
- Splash of rice wine vinegar
Directions
Build the Base: Heat a 10 in skillet over medium heat, then melt butter. Stir in about 3/4 of scallions (saving some for garnish) and garlic, and cook until softened, stirring frequently, about 3 minutes.
Add the Spinach: Stir in the spinach and 1/2 (3g) teaspoon of salt. Cook until thawed and fully warmed through. If using fresh spinach, cook until wilted, adding leaves in batches if they don't all fit at once (about 5 minutes).
Cook the Pasta: Stir in the stock and bring to a simmer. Stir in the orzo, lemon zest, and remaining 1/2 teaspoon (3g) of salt. Cover and simmer over medium-low heat until orzo is nearly cooked through and most of the liquid is absorbed, 10–14 minutes, stirring once or twice.
Finish the Dish: Stir in feta, peas, and green herbs. Cover the pan and cook for another minute or two to finish the cooking and warm the peas. Splash with vinegar and serve sprinkled with more cheese and the reserved scallions.
Adding Proteins
This one pot dish is great as a light dinner but if you want to expand its application for the hungrier members of your family, consider serving it with grilled chicken breasts, topping it with a pair of fried eggs, or chop up some leftover steak to mix in 2 minutes before serving it so it can warm up without overcooking.
The Power of Frozen Vegetables
Frozen food gets a bad rap. There are, of course, plenty of highly-processed, frozen foods that don't generally contribute to long-term health, but frozen vegetables are a busy cook's best friend. Often a fraction of the cost of fresh vegetables, frozen veggies are picked and processed rapidly using modern individually quick frozen (IQF) methods that preserve their quality while making them much more convenient to store and use. Stocking up on frozen spinach, broccoli, corn, cauliflower, okra, and peas can make it much easier and more cost effective to get vegetables into those omelets, as sides for your proteins, and mixed into your favorite casseroles.