Lemon-Infused Orzo with Spinach, Feta, and Herbs

1. Cook Scallions and Garlic

Heat a 10-inch skillet over medium heat and melt 2 tablespoons of unsalted butter. Once the butter is melted and begins to foam, add the thinly sliced scallions and minced garlic. Cook, stirring frequently, for about 3 minutes until the scallions are softened and the garlic is fragrant.

2. Wilt the Spinach

Add the coarsely chopped baby spinach and 0.5 teaspoon of kosher salt to the skillet. Cook the spinach, stirring occasionally, for about 5 minutes until it wilts down and integrates with the scallions and garlic.

3. Cook the Orzo

Pour in 1.75 cups of low-sodium chicken stock and bring the mixture to a simmer. Once it starts to simmer, stir in 1 cup of orzo, 1 teaspoon of finely grated lemon zest, and the remaining 0.5 teaspoon of kosher salt. Allow the orzo to cook, stirring occasionally, for about 10 to 14 minutes, until most of the liquid has been absorbed and the orzo is tender.

4. Finish and Serve

Stir in 0.75 cup of crumbled feta cheese, 0.5 cup of thawed frozen peas if using, and 1 cup of chopped fresh dill (or parsley or cilantro if preferred). Mix everything together for about a minute until the cheese begins to melt slightly and the peas are warmed through. Serve and garnish with additional crumbled feta.