LEMON ORZO WITH BABY SPINACH AND FETA
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
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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