Cook orzo according to package directions. Shock in ice water bath immediately to stop the cooking.
Add a about half of the olive oil (if you add to much, it will make the orzo soggy after a while)
Approximately 1 and 1/2 hours before serving:
Add lemon juice, red onion, the feta cheese, the spinach, and S&P to taste. Add the rest of the olive oil if needed.
Garnish with lemon pieces for serving.
Note: Can add the spinach two ways: Add when orzo is hot to wilt spinach, or just add cold. (I like it wilted).
The important thing about this dish is that the flavor of the dish is the ORZO NOT the spinach, feta or onion. They are complimentary to the dish, designed to bringout the flavor of the orzo.
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|Serving Size: 1 Serving (116g)|
|Recipe Makes: 8 Servings|
|Calories from Fat: 32 (18%)|
|Amt Per Serving||% DV|
|Total Fat 3.5g||5 %|
|Saturated Fat 1.3g||7 %|
|Monounsaturated Fat 1.1g|
|Polyunsanturated Fat 0.6g|
|Cholesterol 39.5mg||12 %|
|Sodium 173.3mg||6 %|
|Potassium 196.5mg||5 %|
|Total Carbohydrate 30g||9 %|
|Dietary Fiber 1.2g||5 %|
|Sugars, other 28.9g|
|Protein 6.9g||10 %|
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Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.
Calories per serving: 175
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