Description
A quick and flavorful one-pan orzo dish cooked with spinach, feta, and Mediterranean-inspired seasonings, perfect for an easy weeknight dinner.
Ingredients
- 3 tablespoons olive oil
- 1 bunch scallions, thinly sliced (or 1 small yellow onion, finely chopped)
- 2 garlic cloves, minced
- 1/4 teaspoon red pepper flakes
- 1 cup dry orzo
- 2 cups water or vegetable broth
- 1/2 teaspoon salt, plus more to taste
- 1/4 teaspoon freshly ground black pepper
- 5 ounces baby spinach
- 1/2 cup crumbled feta cheese (about 2 ounces)
- 1 teaspoon lemon zest (optional)
- 1 tablespoon fresh lemon juice, plus more to taste
Instructions
- Heat olive oil in a large skillet over medium heat. Add scallions (or onion) and cook until softened, about 2 to 3 minutes.
- Stir in garlic and red pepper flakes and cook until fragrant, about 30 seconds.
- Add the orzo, water or broth, salt, and pepper. Bring to a boil, then reduce heat to medium-low. Cover and simmer, stirring occasionally, until the orzo is tender and most of the liquid is absorbed, about 8 to 10 minutes.
- Stir in the spinach and cook until wilted, about 1 to 2 minutes.
- Remove from heat and mix in the feta, lemon zest, and lemon juice. Adjust seasoning with additional salt, pepper, or lemon juice as desired.
- Serve warm, topped with extra feta if desired.
Notes
- Use vegetable broth for extra flavor instead of water.
- Add fresh herbs like dill or parsley for a brighter taste.
- This dish is best served immediately but can be stored in the refrigerator for up to 3 days.
- Add grilled chicken or shrimp for additional protein if desired.
- Prep Time: 5 minutes
- Cook Time: 15 minutes
- Category: Dinner
- Method: Stovetop
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 serving
- Calories: 320 kcal
- Sugar: 3 g
- Sodium: 420 mg
- Fat: 14 g
- Saturated Fat: 4 g
- Unsaturated Fat: 9 g
- Trans Fat: 0 g
- Carbohydrates: 38 g
- Fiber: 3 g
- Protein: 10 g
- Cholesterol: 20 mg
