Ok team, this is one of my GO TO summer dishes because its delicious served both warm and cold! It comes together very fast and is great for meal prepping. I typically will pair this recipe with salmon and it's a winning combination.
This recipe was inspired by Melissa Clark from the NYT cooking (i'll pay for the subscription so you don't have to) and I've modified it slightly to accommodate my busy life. All and all this dish takes less then 30 minutes and I hope you enjoy !
INGREDIENTS
Yield: 4 servings
1 tablespoon olive oil
4 large scallions, trimmed and thinly sliced
2 large garlic cloves, minced
kosher salt
2 cups low-sodium chicken or vegetable stock
1 cup orzo
½ lemon juice
¾ cup crumbled feta (3 ounces), plus more for garnish
1 cup frozen peas
8 ounces baby spinach leaves (8 cups), coarsely chopped
1 cup chopped fresh dill
PREPARATION
Step 1
Heat a large skillet over medium, and add olive oil. Stir in about three-quarters of the scallions (saving some of the green parts for garnish) and garlic. Cook until softened, stirring frequently, about 3-5 minutes and season with salt.
Step 2
Stir in stock and bring to a simmer. Stir in orzo, lemon juice and add a bit more 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.
Step 3
Stir in spinach, cheese, peas and dill, cover the pan, and cook for another 3 minutes, to finish cooking and warm the peas.
Step 4
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