Greek Lemon Orzo with Feta

Ingredients

• 160 g orzo (dry)
• 480 ml chicken or vegetable broth
• 2 tbsp lemon (juice)
• 1 tsp lemon zest
• 2 cloves garlic
• 80 g fresh spinach
• 60 g feta cheese
• 1 tbsp olive oil
• 0.25 tsp salt(optional)
• 0.125 tsp black pepper(optional)

Instructions

1. 1

   Prep (10 minutes): Finely mince the garlic. Zest and juice the lemon. Rinse and roughly chop the spinach if needed.

2. 2

   In a saucepan, heat the olive oil over medium heat. Add the garlic and cook for about 30 seconds until fragrant.

3. 3

   Add the orzo and stir to coat. Pour in the broth, bring to a simmer, and cook for 10–12 minutes, stirring occasionally, until the orzo is tender and most liquid is absorbed.

4. 4

   Stir in the lemon juice and zest. Add the spinach and cook 1–2 minutes, just until wilted.

5. 5

   Turn off the heat and stir in the feta until slightly softened. Taste and adjust with salt and black pepper if needed. Serve immediately.