Orzo With Spinach and Feta

 Have you read the New York Times lately?  It has changed.  Alot.  They must realize that many people are home now, and responding by having many food articles and recipes, crafts and projects and puzzles, in the paper everyday.  There used to be a food section once a week, but lately there are food articles and recipes in the Times every day.

Here is a recent recipe, which I made for myself one night, that was delicious.  The best thing about it is that it can either be the main course, or served as  a side dish with meat, fish or chicken.

                                        One Pan Orzo With Spinach and Feta

2 T. unsalted butter

4 large scallions, trimmed and thinly sliced, 

2 large garlic cloves, minced

8 ounces baby spinach leaves, coarsely chopped

1 tsp. kosher salt

1 3/4 c. low sodium chicken or vegetable stock

1 tsp grated lemon zest

3/4 c. crumbled feta

1/2 c frozen peas, optional

1 c. chopped fresh dill or parsley or cilantro

Heat medium skillet, add butter, scallions and garlic and cook for a few minutes.  Stir in chopped spinach and salt.  Cook until spinach softens, then stir in stock and bring to a simmer.  Add orzo, lemon zest, and the remaining salt.  Cover and simmer until orzo is cooked throug, about 10-14 minutes.  I had to add additional stock.  Stir in cheese and peas and dill, cover and cook for another minute.  Sprinkle each dish with more cheese and the reserved scallions.

This is simple, delicious, and vegetarian, which I really like.  I had a nice glass of red wine with it, and a plate of sliced tomatoes.  Enjoy.