Rice pilaf merges with orzo pasta and flavors of onion and garlic to create this versatile side dish. Bulgarian feta gives the dish a decadent creaminess, while spinach adds beautiful color.
Ingredients
- butter: 2 Tbsp
- orzo pasta: 0.5 cup
- onion: 0.5 cup (diced)
- garlic: 2 clove (minced)
- chicken broth: 2 cups
- white rice: 0.5 cup
- spinach: 1 cup (chopped)
- Bulgarian feta cheese: 0.5 cup (chopped)
Metric Conversion
Stages of cooking
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Melt butter in a skillet over medium-low heat; cook and stir orzo in melted butter until golden brown, 3 to 5 minutes. Stir in onion and cook, stirring occasionally, until translucent, 5 to 10 minutes. Stir in garlic until fragrant, about 1 minute.
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Add broth and rice to orzo-onion mixture; bring to a boil. Reduce heat to medium-low, cover the skillet, and simmer until rice is tender and liquid is absorbed, 20 to 25 minutes.
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Remove from heat and stir in spinach and feta. Cover and let stand until spinach is wilted and feta is melted, about 5 minutes. Fluff with a fork.
