by Karin Calloway
Spinach, lemon and feta are a common Greek combination. Add some orzo pasta and fresh herbs and you’ve got a dish that’s the perfect accompaniment to grilled lamb chops or served on its own as a Greek-inspired meatless entrée.
Orzo pasta is treated much like rice in this pilaf, as it is sautéed first in a flavor base of olive oil, onions and garlic. Chicken broth and lemon juice are added and the orzo cooks until tender. Chopped baby spinach, fresh dill, mint and a sprinkling of feta cheese complete the dish that is great served hot, at room temperature or even cold.
Stir in chicken broth and lemon juice, bring to a boil, cover and simmer for 10 minutes, until pasta is almost done. Stir in spinach, a little at a time, adding more as the spinach wilts. Simmer for 5 minutes, until orzo is done. Stir in the dill and mint and sprinkle with the feta before serving.
Makes 6-8 servings.
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Vegetables and Sides
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