One-Pan Orzo with Spinach and Feta

🥘 Ingredients

• unsalted butter 2 Tbsp
• scallions 4 large
• garlic 3 cloves
• baby spinach leaves 8 oz
• kosher salt ½ tsp
• low-sodium vegetable stock 1 ¾ cups
• orzo 1 cup
• lemon zest 1 tsp
• kosher salt ½ tsp
• feta cheese ¾ cup
• frozen peas ½ cup
• fresh herbs 1 cup

1. 1

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

   Stir in the coarsely chopped baby spinach leaves in batches if necessary. Add kosher salt and cook until the spinach is just wilted, 2 to 5 minutes .
3. 3

   Pour in the low-sodium vegetable stock and bring to a simmer. Stir in the orzo , lemon zest , and the remaining kosher salt .
4. 4

   Cover the skillet and reduce heat to medium-low. Simmer until the orzo is nearly cooked through and most of the liquid has been absorbed, 10 to 14 minutes , stirring once or twice to prevent sticking.
5. 5

   Stir in the feta cheese (crumbled), frozen peas (thawed, optional), and chopped fresh herbs (dill, parsley, or cilantro). Cover the pan and cook for 1 minute more to finish the orzo and warm the peas.
6. 6

   Garnish with the reserved scallions and extra feta. Serve warm.