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Prep Time: 6 Minutes Cook Time: 10 Minutes |
Ready In: 16 Minutes Servings: 5 |
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Ingredients:
1 1/2 cups uncooked orzo |
1 tablespoon light butter |
2/3 cup finely chopped shallots |
2 garlic cloves, minced |
2 tablespoons all-purpose flour |
1 1/2 cups vegetable broth |
1 tablespoon grated lemon rind |
2 tablespoons fresh lemon juice |
1/2 teaspoon salt |
1 (10-ounce) package frozen chopped spinach, thawed, drained, and squeezed dry |
1 cup (4 ounces) crumbled feta cheese |
Directions:
1. Cook orzo according to package directions, omitting salt and fat.
2. Melt butter in a large nonstick skillet over medium heat. Add shallots and garlic; cook 2 to 3 minutes or until tender. Sprinkle flour over mixture; cook 2 minutes. Slowly whisk in broth; bring to a boil. Add rind, juice, and salt. Simmer 3 to 5 minutes or until thick.
3. Combine orzo, spinach, cheese, and shallot mixture; stir until blended.
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