Spinach and Orzo

2 Tbsp. butter 

4 large scallions, trimmed and thinly sliced or about 1/2 large sweet onion, chopped fine

2 large cloves garlic, minced

8 oz. baby spinach leaves (8 cups), coarsely chopped

1 tsp. Kosher salt, or to taste

1 3/4 cups Low sodium chicken or vegetable stock (1 can)

1 cup orzo

1 tsp. Finally grated lemon zest from one lemon

3/4 cup (3 oz,) crumbled feta

1/2 cup frozen green peas

1 cup chopped fresh dill (or parsley, mint, or combo)

Squeeze of lemon juice

One can white beans or garbanzos, drained (optional)

In a skillet over medium heat, melt butter.  Add onions and garlic and sauté until they soften. Add orzo and toast until slightly browned. Stir in the spinach, adding in batches if it doesn’t fit: add 1/2 teaspoon salt. Continue to cook, stirring occasionally until the spinach is wilted, about five minutes.

Stir in the stock and bring to a simmer. Add lemon zest, cover and simmer over medium low heat until orzo is nearly cooked through and most of the liquid is absorbed, 10 to 15 minutes, stirring once or twice. Add the peas, dill, cheese, and optional beans and cook for another minute or until peas and beans are warm. Squeeze half a lemon over, Add salt and pepper to taste, and serve sprinkled with more scallions and cheese, if desired. 

This is a yummy recipe from New York Times. I could eat it every day.