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Lemon Orzo with Baby Spinach and Feta

Lemon Orzo with Baby Spinach and Feta
YIELDS
6 servings
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Ingredients

2
cup dried orzo (500 mL)
3
Tbsp vegetable oil (50 mL)
3
onions, sliced
6
clove garlic, minced
2
cup sliced green onions (500 mL)
2
cup feta cheese, diced or cubed (500 mL)
2
cup baby spinach (500 mL)
½
cup olive oil (125 mL)
Zest of 4 lemons
Juice of 1 lemon
½
tsp salt (2 mL)
¼
tsp pepper (1mL)
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Directions

Step 1

Cook orzo according to package directions. Drain and rinse under cold water to stop the cooking. Toss with 1 tablespoon olive oil. Reserve.

Step 2

Heat a large heavy bottomed, wide-surfaced sauté pan, until very hot.

Step 3

Reduce heat to medium-high. Add vegetable oil and sliced onions. Cook onions on high for about 10 minutes, adding up to 1 tablespoon more oil if pan becomes dry. Reduce heat to medium-low, add garlic and continue to cook for another 20 minutes until golden.

Step 4

In a large bowl, combine reserved orzo with green onions, feta cheese, baby spinach, mint, olive oil, lemon zest and lemon juice. Toss to mix. Add caramelized onion and garlic mixture.

Step 5

Season with salt and pepper.

Step 6

Can be made 2 days in advance. Keep refrigerated until serving.

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