Lemon Orzo With Baby Spinach and Feta

Total Time
Prep 30 mins
Cook 0 mins

I got this recipe off a cooking show. It may sound like alot of onions to put in there but the carmalized onions make all the difference. I only use half as much lemon zest aswell. Tastes even better the next day.

Ingredients Nutrition


  1. Cook orzo according to package directions. Drain and rinse under cold water to stop the cooking. Toss with 1 tablespoon olive oil. Reserve.
  2. Heat a large heavy bottomed, wide-surfaced sauté pan, until very hot.
  3. Reduce heat to medium-high. Add vegetable oil and sliced onions. Cook onions on high for about 10 minutes, adding up to 1 tablespoon more oil if pan becomes dry. Reduce heat to medium-low, add garlic and continue to cook for another 20 minutes until golden.
  4. In a large bowl, combine reserved orzo with green onions, feta cheese, baby spinach, mint, olive oil, lemon zest and lemon juice. Toss to mix. Add caramelized onion and garlic mixture.
  5. Season with salt and pepper.
  6. Can be made 2 days in advance. Keep refrigerated until serving.


Most Helpful

This was very nice, served this with grilled fish. Didnt use the mint - will definately next time, though

NovaM June 24, 2009

This was very, very good. I added 1 tablespoon of white wine vinegar to the dressing and garnished with about 1/2 cup of toasted chopped pecans. Really delicious. Zest of 1-1/2 to 2 lemons is plenty, any more would totally overpower the other flavors. Next time I am going to try adding some diced cucumber or a few garbannzo beans for fun. P.S. Mint is missing in the ingredient list. I used 1/2 cup fresh minced.

Bizzy-Bee November 27, 2006

excellent; my 2 1/2 yr old daughter loved it and even requested it again. easy recipe; i used half the onions states as she is not a fan of onions and i was sure to chop them in ultra small pieces. thanks for sharing.

jennifer in new jersey August 31, 2006

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