LEMON ORZO WITH BABY SPINACH AND FETA

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Lemon Orzo With Baby Spinach and Feta image

I got this recipe off a cooking show. It may sound like alot of onions to put in there but the carmalized onions make all the difference. I only use half as much lemon zest aswell. Tastes even better the next day.

Provided by Chef Becca C.

Categories     Cheese

Time 30m

Yield 6-10 serving(s)

Number Of Ingredients 12

2 cups dried orzo pasta (500 mL)
3 tablespoons vegetable oil (50 mL)
3 onions, sliced (med.-large in size)
6 garlic cloves, minced
2 cups sliced green onions (500 mL)
2 cups feta cheese, cubed (500 mL)
2 cups Baby Spinach (500 mL)
1/2 cup olive oil (125 mL)
4 lemons, zest of
1 lemon, juice of
1/2 teaspoon salt (2 mL)
1/4 teaspoon pepper (1mL)

Steps:

  • Cook orzo according to package directions. Drain and rinse under cold water to stop the cooking. Toss with 1 tablespoon olive oil. Reserve.
  • Heat a large heavy bottomed, wide-surfaced sauté pan, until very hot.
  • 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.
  • 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.
  • Season with salt and pepper.
  • Can be made 2 days in advance. Keep refrigerated until serving.

Nutrition Facts : Calories 601.7, Fat 36.5, SaturatedFat 11, Cholesterol 44.5, Sodium 770.5, Carbohydrate 54, Fiber 3.8, Sugar 6.4, Protein 16

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