Feta and Spinach Orzo

Recipe from Oxmoor House

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Nutritional Information

Amount per serving
  • Calories: 330
  • Fat: 7.5g
  • Saturated fat: 4.4g
  • Protein: 13.9g
  • Carbohydrate: 53.5g
  • Cholesterol: 24mg
  • Iron: 3.9mg
  • Sodium: 349mg
  • Calories from fat: 20%
  • Fiber: 3.5g
  • Calcium: 198mg


  • 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


  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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