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   MMMMM----- Recipe via Meal-Master (tm) v8.06   
       
         Title: One-Pan Orzo w/Spinach And Feta   
    Categories: Pasta, Greens, Cheese, Vegetables, Herbs   
         Yield: 4 servings   
       
         2 tb Unsalted butter   
         4 lg Scallions; trimmed, thin   
              - sliced   
         2 lg Garlic cloves; minced   
         8 oz Baby spinach leaves; coarse   
              - chopped   
         1 ts Kosher salt   
     1 3/4 c  Chicken stock   
         1 c  Orzo   
         1 ts Fine grated lemon zest   
       3/4 c  Crumbled feta; more for   
              Garnish   
       1/2 c  Peas; thawed (opt)   
         1 c  Chopped fresh dill   
       
     Heat a 10" skillet over medium, then melt butter, 30   
     seconds to 1 minute. Stir in about three-quarters of the   
     scallions (saving some of the green parts for garnish)   
     and garlic, and cook until softened, stirring   
     frequently, about 3 minutes.   
        
     Stir in spinach, adding in batches if it doesn’t all fit   
     in the pan at once, and 1/2 teaspoon salt. Continue to   
     cook, stirring occasionally, until spinach is wilted,   
     about 5 minutes.   
        
     Stir in stock and bring to a simmer. Stir in orzo, lemon   
     zest and remaining 1/2 teaspoon salt. Cover and simmer   
     over medium-low heat until orzo is nearly cooked through   
     and most of the liquid is absorbed, 10 to 14 minutes,   
     stirring once or twice.   
        
     Stir in cheese, peas (if you like) and dill, cover the   
     pan, and cook for another 1 minute, to finish cooking   
     and warm the peas. To serve, sprinkle with more cheese   
     and the reserved scallions.   
        
     By: Melissa Clark   
        
     Yield: 4 servings   
        
     RECIPE FROM: https://cooking.nytimes.com   
        
     Uncle Dirty Dave's Archives   
       
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