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cookbook_challenge2021-02-21 03:09 pm
topaz119) wrote in cookbook_challenge2021-02-21 03:09 pm
Orzo With Spinach and Feta
I'm having mouth issues, so I've been digging around for things that are easy to eat without much chewing (and not soup.) This worked out really well.
Orzo With Spinach and Feta; also behind the
Yield 4 servings
Time 30 minutes
Similar to spanakorizo, a Greek spinach and rice dish, this easy, meatless meal features orzo, spinach, peas and scallions. It is deeply satisfying but still on the lighter side of pasta recipes, thanks to all those vegetables. A little feta gives it creaminess and tang, while some lemon zest brightens everything up. It makes a complete meal on its own, or, if you’re looking for something more substantial, serve this as a hearty side dish to roasted meats or fish.
Ingredients
2 tablespoons unsalted butter
4 large scallions, trimmed and thinly sliced
2 large garlic cloves, minced
8 ounces baby spinach leaves (8 cups), coarsely chopped
1 teaspoon kosher salt
1 ¾ cups low-sodium chicken or vegetable stock
1 cup orzo
1 teaspoon finely grated lemon zest (from 1 lemon)
¾ cup crumbled feta (3 ounces), plus more for garnish
½ cup frozen peas, thawed (optional)
1 cup chopped fresh dill, or use parsley or cilantro
Preparation
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) and garlic, and 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, and 1/2 teaspoon salt. Continue to cook, stirring occasionally, until spinach is wilted, about 5 minutes.
Stir in stock and bring to a simmer. Stir in orzo, lemon zest and remaining 1/2 teaspoon salt. Cover and simmer over medium-low heat until orzo is nearly cooked through and 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, and cook for another 1 minute, to finish cooking and warm the peas. To serve, sprinkle with more cheese and the reserved scallions.
By Melissa Clark
I substituted a block of frozen chopped spinach for the fresh b/c that's what I had on hand (added it once the liquid came to a boil); and I don't think I added the salt & didn't realize it until I was cleaning up, so you might want to go lightly on it at first.
I used dill for the herb finish, but I think it would also be great with mint or parsley (or a combination.)
It was just me eating this and I had it as a main course, but there was enough for a second meal.
Orzo With Spinach and Feta; also behind the
Yield 4 servings
Time 30 minutes
Similar to spanakorizo, a Greek spinach and rice dish, this easy, meatless meal features orzo, spinach, peas and scallions. It is deeply satisfying but still on the lighter side of pasta recipes, thanks to all those vegetables. A little feta gives it creaminess and tang, while some lemon zest brightens everything up. It makes a complete meal on its own, or, if you’re looking for something more substantial, serve this as a hearty side dish to roasted meats or fish.
Ingredients
2 tablespoons unsalted butter
4 large scallions, trimmed and thinly sliced
2 large garlic cloves, minced
8 ounces baby spinach leaves (8 cups), coarsely chopped
1 teaspoon kosher salt
1 ¾ cups low-sodium chicken or vegetable stock
1 cup orzo
1 teaspoon finely grated lemon zest (from 1 lemon)
¾ cup crumbled feta (3 ounces), plus more for garnish
½ cup frozen peas, thawed (optional)
1 cup chopped fresh dill, or use parsley or cilantro
Preparation
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) and garlic, and 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, and 1/2 teaspoon salt. Continue to cook, stirring occasionally, until spinach is wilted, about 5 minutes.
Stir in stock and bring to a simmer. Stir in orzo, lemon zest and remaining 1/2 teaspoon salt. Cover and simmer over medium-low heat until orzo is nearly cooked through and 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, and cook for another 1 minute, to finish cooking and warm the peas. To serve, sprinkle with more cheese and the reserved scallions.
By Melissa Clark
I substituted a block of frozen chopped spinach for the fresh b/c that's what I had on hand (added it once the liquid came to a boil); and I don't think I added the salt & didn't realize it until I was cleaning up, so you might want to go lightly on it at first.
I used dill for the herb finish, but I think it would also be great with mint or parsley (or a combination.)
It was just me eating this and I had it as a main course, but there was enough for a second meal.
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