So I already mentioned I spent much of Sunday at the Patriot’s game, right? But I still needed to prepare some lunches for the week, so when I got home, I headed to the kitchen. Less than an hour later, the kitchen was cleaned up and I had 4 plastic containers filled with an orzo dish inspired by this recipe.
The end result was another meal that could be enjoyed hot or cold. When it was hot, the feta really stood out. And when it was cold, I tasted more of the spinach and lemon. But either way, it was really good. It is worth taking the time to grate the lemon rind, trust me.
1 c. orzo
1 T olive oil
1 small onion, peeled and chopped
1 shallot, peeled and chopped
2 T flour
1 1/2 c. vegetable broth
1 10 oz. package frozen spinach, thawed and drained
1 c. fat free feta
Cook orzo according to package directions and drain.
In the meantime, heat the olive oil in a large saucepan. Add the onion and shallot, and saute for 10 minutes, or until soft. Stir in the flour, and gently pour in the vegetable broth, whisking until blended. Grate the rind of the lemon and add it to the pan, along with the juice from half of the lemon. Simmer for 10-15 minutes, or until thickened.
Add spinach and cooked orzo to the pan, and stir to combine. Cook until heated throughout.