This recipe is from the [New York Times.](https://cooking.nytimes.com/recipes/1021485-one-pan-orzo-with-spinach-and-feta?ds_c=71700000052595478&gclid=CjwKCAjw5MOlBhBTEiwAAJ8e1jd3QmwfJ8Dyhaf8o2Mx_bsJV18C2wz_2M4P_RGRqrIuVtKvgk4ezRoCLesQAvD_BwE&gclsrc=aw.ds)

We love it so much that we also teach it at the BMC Teaching Kitchen.



 

    Serves:  servings    Total Time:  30 minutes Prep Time: 10 minutes Cook Time: 20 minutes  

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## Ingredients

[Substitution Guide](/nourishing-our-community/teaching-kitchen/substitution-guide)

 Butter - 2 tablespoons, unsalted Scallions - 4 large, trimmed and thinly sliced Garlic - 2 large cloves, minced Baby\_spinach\_leaves - 8 ounces (8 cups), coarsely chopped Kosher\_salt - 1 teaspoon Low-sodium\_chicken\_or\_vegetable\_stock - 1 3/4 cups Orzo - 1 cup Lemon\_zest - 1 teaspoon finely grated (from 1 lemon) Crumbled-feta - 3/4 cup (3 ounces), plus more for garnish Frozen\_peas - 1/2 cup, thawed, (optional) Fresh\_dill - 1 cup chopped, or use parsley or cilantro  

## Instructions

Step 1

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. 

Step 2

Stir in spinach, adding in batch 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. 

Step 3

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, stirrings once or twice. 

Step 4

Stir in cheese, peas (if you like) and dill, cover pan, and cook for another 1 minutes to finish cooking and warm the peas. To serve, sprinkle with more cheese and the reserved scallions.

 

### Notes

## Nutrition Information

  Serving Size: 4 serving Calories: 203 kcal Calories Fat: 10.21 Saturated Fat: 6.33 Carbohydrates: Net Carb: 19.02 Dietary Fiber: 3.48 Protein: 9.94 Sodium: 707  

## Dietary Restrictions

 Vegetarian