Do you have a carb craving and want something healthy? This one-pot lemon spinach orzo with feta is enough to satisfy your needs. It has so much flavor in one bowl and it’s so fresh and filling. You can even add a soft-boiled egg for extra protein or have it as a side with some grilled chicken.
Ingredients:
- 2 eggs (optional)
- 2 tablespoons butter
- 1 large shallot, diced
- 2 cloves garlic, minced
- ¼ teaspoon fine sea salt
- ¼ teaspoon black pepper, to taste
- ⅔ cup orzo
- 2 cups vegetable stock
- 2 tablespoons lemon juice
- 1 teaspoon lemon zest
- 1 cup chopped baby spinach
- 2 tablespoons Parmesan cheese
- 3 tablespoons crumbled feta cheese
- Fresh dill
Instructions:
- Start by cooking the soft-boiled eggs (if you are using them). Bring a pot of water to simmer over medium heat. Lower the eggs in and cook for 6 1/2 minutes. Move the eggs to an ice bath to cool and peel.
- Melt butter in a large skillet over medium heat. Add the shallot, garlic, salt, and pepper stirring frequently, until shallots are translucent, about 3 minutes.
- Add the orzo to the skillet and toss the butter mixture to coat all the orzo. Pour in the vegetable stock and bring to a boil over medium-high heat. Then, reduce heat to medium and cook, stirring occasionally, until the orzo is al dente, 10 to 12 minutes.
- Remove the skillet from the heat and add the lemon juice, zest, spinach, and parmesan cheese. Stir until spinach is slightly wilted. Divide into bowls and add the feta and dill and place the eggs on top.
