Lemon Orzo With Baby Spinach and Feta

Recipe by Chef Becca C.
MAKE IT SHINE! ADD YOUR PHOTO
READY IN: 30mins
SERVES: 6-10
UNITS: US

INGREDIENTS

Nutrition
Advertisement

DIRECTIONS

  • Cook orzo according to package directions. Drain and rinse under cold water to stop the cooking. Toss with 1 tablespoon olive oil. Reserve.
  • Heat a large heavy bottomed, wide-surfaced sauté pan, until very hot.
  • 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.
  • 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.
  • Season with salt and pepper.
  • Can be made 2 days in advance. Keep refrigerated until serving.
Advertisement