Lemon Orzo with Spinach and Feta
Creamy, toasted orzo cooked like a risotto with lemon, wilted spinach, dill and crumbled feta. A bright side dish that is ready in 25 minutes.
- Prep
- 10 min
- Cook
- 20 min
- Total
- 30 min
- Serves
- 4
Toasting the orzo in oil first gives it a nutty depth that makes up for the lack of a long-simmered base. Stirring as it cooks releases starch, which is what makes the sauce creamy without any cream.
The orzo keeps absorbing liquid as it sits, so loosen leftovers with a splash of water when reheating. It is lovely next to roast chicken, baked fish or lamb kofta, or with a fried egg on top for lunch.
Method
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Heat the olive oil in a large deep skillet over medium heat. Add the orzo and oregano and stir for , until some of the grains turn light golden and smell nutty.
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Pour in the water and add the salt. Bring to a boil, then lower the heat to medium-low.
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Simmer, stirring every minute or so so the orzo doesn't stick, for , until the orzo is tender and most of the water has been absorbed into a loose, creamy sauce.
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Stir in the spinach a handful at a time until wilted, about .
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Remove from the heat and stir in the lemon zest, 3 tbsp of the lemon juice and the butter.
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Fold in half the feta and half the dill. Taste and add more salt, lemon juice and pepper as needed.
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Serve right away, topped with the remaining feta and dill.
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