One-Pan Orzo With Spinach and Feta | Boston Medical Center
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Ingredients
- 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
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