Feta and Spinach Orzo

Oxmoor House
5 servings (serving size: 1 cup)


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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


Prep: 6 Minutes
Cook: 10 Minutes

Cook orzo according to package directions, omitting salt and fat.

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.

Combine orzo, spinach, cheese, and shallot mixture; stir until blended.

Created date

March 2010

Nutritional Information

Calories 330
Fat 7.5 g
Satfat 4.4 g
Protein 13.9 g
Carbohydrate 53.5 g
Cholesterol 24 mg
Iron 3.9 mg
Sodium 349 mg
Caloriesfromfat 20 %
Fiber 3.5 g
Calcium 198 mg