madbaker | Or Zo It Zeems

This week's Resolution Recipe: One-Pan Orzo with Spinach and Feta.
"Similar to spanakorizo, a Greek spinach and rice dish, this easy, meatless meal is deeply satisfying but still on the lighter side of pasta dishes."

2 Tbsp butter
4 large scallions, sliced
2 cloves garlic (Ha! I used... more.)
8 oz spinach, chopped
1 tsp salt
1 3/4 cups chicken stock (I used house-made)
1 cup orzo
1 tsp lemon zest
3 oz crumbled feta, plus more for garnish
1/2 cup frozen peas, thawed
1 cup combination chopped dill, parsley, and/or cilantro

Heat a 10" skillet over medium heat, then melt butter. Stir in about 3/4 of the scallions (saving some for garnish) and garlic, and cook until softened, about 3 minutes. Stir in spinach, in batches if needed to fit in the pan, and 1/2 tsp salt. Cook about 5 minutes to wilt the spinach. Stir in the stock and bring to a simmer. Stir in orzo, lemon zest, and remaining 1/2 tsp salt. Cover and simmer over medium-low heat until the orzo is nearly cooked through and most of the liquid is absorbed, 10-14 minutes. Stir a couple times.

Stir in cheese, peas, and dill, cover the pan, and cook 1 minute more to warm the peas. To serve, sprinkle with more cheese and reserved scallions.

What worked: It was okay. I added Aleppo pepper, which added a nice citrus/hot bite that played well with the lemon zest.

What didn't: The bag of spinach was only 5 oz, so just over half what it called for. It could have used the rest given how much spinach cooks down.

Will I make it again? Meh. Roasted pine nuts would help, but I am not sure I'll bother.