Greek Lemon Orzo with Spinach
A quick and comforting orzo dish with fresh spinach and a bright lemon flavor, perfect for weeknight dinners.
Ingredients
Main Ingredients
- 1 cup Orzo pasta Cooks similarly to pasta.
- 2 cups Fresh spinach Can also use frozen, just squeeze extra water out.
- 1 large Lemon Use zest and juice for flavor.
- 2 cloves Garlic Minced.
- 2 tablespoons Olive oil Quality matters in this simple dish.
- 4 cups Chicken or vegetable broth Adds more flavor than water.
- 1/2 cup Feta cheese Optional, but highly encouraged.
- optional Dill or parsley Add for extra freshness.
- to taste Salt and black pepper Start light if using feta.
Instructions
Preparation
- Sauté the garlic in olive oil over medium heat until fragrant, about 30 seconds.
- Add the dry orzo to the pot and stir for 1 to 2 minutes to toast it slightly.
- Pour in the broth, bring to a gentle simmer, and cook until orzo is tender and liquid is mostly absorbed, about 8 to 10 minutes.
- Add the spinach and stir until wilted.
- Turn the heat to low and add lemon zest and juice. Stir well and adjust lemon to taste.
- Stir in crumbled feta and chopped dill or parsley, and season with black pepper and additional salt if necessary.
Notes
This recipe keeps well for 3 to 4 days in the fridge. Reheat with a splash of broth or water. Feel free to customize by adding more veggies or proteins as desired.