I love when I have ALL the ingredients: Orzo with Spinach & Feta (NYTimes). Well, almost all.

M

marilynfl

Moderator
INGREDIENTS

2 tablespoons unsalted butter

4 large scallions, trimmed and thinly sliced

2 large garlic cloves, minced

8 ounces baby spinach leaves (8 cups), coarsely chopped

1 teaspoon kosher salt

1 ¾ cups low-sodium chicken or vegetable stock

1 cup orzo

1 teaspoon finely grated lemon zest (from 1 lemon)

¾ cup crumbled feta (3 ounces), plus more for garnish

½ cup frozen peas, thawed (optional)

1 cup chopped fresh dill, or use parsley or cilantro

Saute most of the onions in the butter.

Add spinach & salt; stir until wilted

Add stock, add orzo, zest and salt.

Cover and simmer over medium-low heat for 10-15 minutes

Add feta & peas.

Top with remaining scallions and herbs, if used.

Marilyn's Note:

Well, I had no scallions and garlic wasn't invited to the party, so I diced 1/4 of a regular onion, used Better Than Butter, had a 5 oz tub of fresh spinach, 1.5 C of homemade chicken broth (I added water to that), feta, some frozen peas and 1/4 tsp kosher salt. My only misstep was spotting the pistachios in the freezer when I grabbed the peas. More green stuff! Sadly, those did not work because they got damp and chewy, but not in a good way.

Other than that, it was creamy like risotto and I had two big scoops with lemongrass pork chops.

So far, the desire to lose the extra COVID weight I put on is NOT working when I continue to test out pie and carb recipes like this. Oh well, my thighs may be in revolt but my mouth is happy.

 
Janet, when I can score lemongrass, I make this dressing.

But I use 3x lemongrass, less oil, more lime juice and more maple syrup. So basically, sweeter, tarter and more lemongrass-y.

I poured 1/2 c over four chops, added a bit more soy sauce for salt and marinated overnight. The next day I tested one and it wasn’t lemongrass-y enough. So I squeezed in half a tube of that lemongrass paste they sell in the produce department.
Let it sit again for a while.

That worked. I gently sautéed in “better than butter” about 3-4 minutes each side.

https://www.google.com/amp/s/amp.theguardian.com/lifeandstyle/2008/jan/12/recipe.foodanddrink

 
Update: This dries out when reheated in microwave, but I just made several fabulous

burritos with the leftovers of this orzo stuff, leftover pinto beans, leftover chicken with green chilies and some flour tortilla that has a Day of the Dead mask on it...they have lime in them. Very tasty. Let me see if I can find them.

I just put a heaping TBL of each ingredient on the 6"?, maybe 7" tortilla, wrapped up tightly and threw them in the refrigerator. Later in the day, I heated one up in a non-stick pan with a bit of Better Than Butter until golden and toasty. The feta melts slightly and just made the entire thing so tasty.

 
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