Description
A quick and vibrant one-pan meal of orzo, spinach, and feta, ready in under 30 minutes.
Ingredients
Scale
- 1/4 cup salted butter
- 3/4 cup shallots, finely diced
- 1/2 teaspoon coarse sea salt
- 1/4 teaspoon red chili flakes
- 1 cup orzo
- 2 1/2 cups unsalted chicken broth
- 6 ounces baby spinach, coarsely chopped
- 3 ounces feta cheese, crumbled
Instructions
- Heat a 3.5-quart braiser (or non-stick 12-inch skillet) over medium-high heat for one minute.
- Add the butter and let it melt, then toss in the shallots, salt, and red chili flakes.
- Sauté for 3-5 minutes until the shallots soften and become fragrant.
- Lower the heat and add the orzo; sauté for another 2-3 minutes to lightly toast the grains.
- Pour in the chicken broth, stir well, and increase the heat to medium-high, bringing it all to a boil.
- Cover the pan and simmer on low heat for 10-14 minutes, stirring occasionally, until the orzo is al dente and most of the liquid is absorbed.
- Off the heat, stir in the spinach until wilted and add the feta, mixing gently to combine. Serve warm.
Notes
For added flavor, consider using goat cheese along with feta, or toss in rotisserie chicken or chickpeas for a protein boost.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 serving
- Calories: 400
- Sugar: 3g
- Sodium: 600mg
- Fat: 12g
- Saturated Fat: 7g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 55g
- Fiber: 3g
- Protein: 12g
- Cholesterol: 30mg