This one-pan orzo is one of my favorite weeknight meals because it’s simple, fresh, and comes together in about 30 minutes. Toasting the orzo first gives it a delicious nutty flavor, while spinach, lemon, dill, and feta make every bite bright and satisfying. Serve it on its own for a light vegetarian dinner or pair it with grilled chicken or salmon for a complete meal.
Prep Time: 10 minutes
Cook Time: 20 minutes
Serves: 4
Ingredients
- 1 tablespoon unsalted butter
- 1 tablespoon extra-virgin olive oil
- 4 scallions, thinly sliced
- 3 garlic cloves, minced
- 1 cup dry orzo
- 1 ¾ cups low-sodium vegetable or chicken broth
- 10 ounces baby spinach
- 1 cup frozen peas, thawed (optional)
- Zest of 1 lemon
- Juice of ½ lemon
- ¾ teaspoon kosher salt, plus more to taste
- Freshly ground black pepper
- ¾ cup crumbled feta cheese, plus more for serving
- ½ cup chopped fresh dill (or parsley)
- Mint and basil (optional)
Instructions
- Heat the butter and olive oil in a large skillet or sauté pan over medium heat.
- Add the scallions and cook for 2–3 minutes until softened. Stir in the garlic and cook for another 30 seconds, just until fragrant.
- Add the dry orzo and cook for 2–3 minutes, stirring often, until lightly toasted and golden in spots. This simple step adds incredible flavor.
- Put the handfuls of spinach in there until just wilted- a couple minutes.
- Pour in the broth and stir in the lemon zest, salt, and a few grinds of black pepper. Bring to a boil, then reduce to a gentle simmer. Cook, covered, for about 10-12 minutes, stirring occasionally, until the orzo is nearly tender and most of the liquid has been absorbed.
- Stir peas in (if using).
- Remove the pan from the heat. Stir in the lemon juice, feta, and fresh dill until everything is well combined. Taste and season with additional salt, pepper, or another squeeze of lemon if you’d like.
- Serve warm with extra feta, fresh dill, cracked black pepper, and a drizzle of olive oil.
Chef Joanna’s Tips
- Add protein: This pairs beautifully with grilled chicken, salmon, shrimp, or chickpeas.
- Meal prep: Store leftovers in an airtight container for up to 4 days. Add a splash of broth when reheating to loosen the orzo.
- Mix up the herbs: Basil, parsley, mint, or cilantro all work well depending on the flavor you’re after.
- Make it your own: Stir in chopped artichoke hearts, sun-dried tomatoes, or roasted asparagus for even more vegetables.
Shape Up Fridge Tip
One-pan meals like this are a great way to build a balanced dinner without spending hours in the kitchen. You have whole grains from the orzo, leafy greens, healthy fats from the olive oil, and plenty of flavor from fresh herbs and lemon. Pair it with your favorite protein and dinner is done!
Warmly,
Joanna
IG: @chefjoannas